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This is a great substitute for sweet potatoes or candied yams - perfect for a comforting fall dish on a cool day. This can be made and altered to fit many diet restrictions - as long as you can eat potatoes and pears!
|Category:||Dinner Recipes Fruits and Veggies|
|2 1/2 each brown, peeled potatoes, Russet|
|1 each pealed pear, Bartlett|
|3 tablespoons butter|
|1 cup milk|
|3 tablespoons brown sugar|
|1 1/2 cup white marshmallows|
This is naturally gluten and nut free meal. Double-check marshmallow ingredients though.
If you need dairy-free: use oil instead of butter for basting pears/potatoes prior roasting. Use oat or rice milk for blending and leave out butter, or use dairy-free spread/margarine.
If you want a vegan option: follow dariy-free option and omit marshmallows.
Marshmallows are considered low-salicylate by Fedup.com.au and RPAH, but they do often contain flavors and additives that you may react to. Consider testing before making an entire dish with them.
You can boil the potatoes for a smoother consistency, add the pears at the last minute or so otherwise they will get mushy. You may need less milk to make them fluffy.
Covering the pears and potatoes during roasting with foil can help speed up the baking process by creating a little steam on the inside. Even a little water at the bottom (half cup) can create steam.
Pears and potatoes brown quickly, so you should try to do this dish quickly. If you need to chop the pears and potatoes beforehand, treat them with some ascorbic or citric acid.