This is a really good sweet potato recipe - adapted from one in Bon Appetit some years go. Instead of sauteeing & pureeing fresh pears, I take a shortcut with canned.

Mashed Sweet Potatoes with Pears

5 pounds red-skinned sweet potatoes (yams)
4 tablespoons butter, room temp
1 large can of pears
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon (generous) ground cardamom

Preheat oven to 400°F. Butter 13 x 9 x 2" glass baking dish or a casserole dish. Pierce potatoes in several places with fork. Place on baking sheet; bake until very tender when pierced with knife, about 1 hour. Remove from oven. Reduce temperature to 350°F.

Puree pears in food processor.

Peel sweet potatoes; place in large bowl of electric mixer. Add butter; beat until smooth. Mix in pear puree, sugar, cinnamon and cardamom. Season with salt and pepper. Transfer to prepared dish (Can be prepared 1 day ahead. Cover and chill.)

Bake potatoes uncovered until just heated through, about 20 minutes

Serves at elast 8