Preheat oven to 400F. Butter 13 x 9 x 2 - inch glass baking 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 350F. Meanwhile, melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat. Add pears; sautee until beginning to soften, about 5 minutes. Add 3/4 cup nectar; bring to simmer. Reduce heat to medium-low; cover and simmer until pears are very tender, adding more nectar if mixture sticks to skillet and stirring often, about 4 minutes. Transfer to processor and puree. Peel sweet potatoes; place in large bowl of electric mixer. Add 4 tablespoons 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 8. Bon Appetit November 1994
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|Serving Size: 1 Serving (2419g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 10 (0%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 1247.5mg||43 %|
|Potassium 7651.6mg||201 %|
|Total Carbohydrate 607.3g||179 %|
|Dietary Fiber 68.7g||275 %|
|Sugars, other 538.6g|
|Protein 35.7g||51 %|
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Calories per serving: 2534
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