Provided by Woman's Day
Boil potatoes in a large pot with water to cover 20 to 25 minutes until firm-tender. Drain in a colander; let stand until cool enough to handle.
Meanwhile, melt butter in pot. Add ginger; cook until fragrant. Remove from heat; stir in syrup, lemon zest and salt.
Heat oven to 350°F. Grease a shallow 2- to 21⁄2-qt baking dish.
Peel potatoes; slice 1⁄2 in. thick. Layer, alternating with pears, in baking dish (microwave-safe if reheating in microwave). Brush with half the butter mixture.
Bake 15 minutes; brush with remaining butter mixture. Bake 15 minutes more, or until pale golden around edges. Spoon juices on bottom of dish over top.
Planning Tip: Can be made up to 1 day ahead. Reheat in microwave, or in oven if space permits.
Calories 240 Fat 5g Saturated fat 3g Cholesterol 12mg
Sodium 206mg Carbohydrate 48g Fiber 5g
This recipe has been added to the following public cookbooks:
Sweet Potatoes,
linda's new recipe book,
Chris's Recipes
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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