0 Preheat the oven to 400°F
1 Butter a glass baking dish big enough to hold all your sweet potatoes. Pierce each potato with a fork in several places. Place the potatoes in the baking dish and bake until very tender when pierced with a knife, about 1 hour. R
2 Meanwhile, melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the pears and sauté until beginning to soften, about 5 minutes. Add the peach nectar, bring to a simmer.
3 Reduce the heat to medium-low, cover, and simmer until the pears are very tender, about 4 minutes. If they stick to the skillet, add more nectar. Remove from the heat, transfer to a food processor, and puree.
4 Peel the sweet potatoes, place them in a large bowl of a stand-alone electric mixer. Add 4 tablespoons of butter, beat until smooth. Mix in pear puree, sugar, cinnamon, and cardamom. Season with salt and pepper to taste. Serve immediately
Can be prepared 1 day ahead. Cover and chill.
5 If you prepare them beforehand, preheat your oven to 350°F and bake them uncovered until they are heated through, about 20 minutes.
