YIELD: 12 SERVINGS 6 lbs. sweet potatoes, scrubbed ¼ cup roasted garlic puree ½ cup butter, softened ¼ cup crystallized ginger, finely chopped 3 cups goat cheese, room temperature 3 cups canned pears, drained (reserve juice), diced ½-¾ cup reserved pear juice ¾ cup chives, minced 1. Scrub sweet potatoes and poke them in several places with a fork. Place on sheetpan. 2. Roast potatoes in a 400°F conventional or 350°F convection oven for 1 hour or until tender. Remove from the heat and ...
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