Sweet potato and stuffed pear

I loved baked sweet potatos, just plain, or with a little butter and salt. I baked two a few night ago, and had one for dinner, and took one for lunch.

I also made baked pears, stuffed with raisins and pecans, and sprinkled with some brown sugar and grated nutmeg. It was a random experiment, but turned out well. I halved the pears, scooped out the seeds, and stuffed the core, and baked them at 350 or 375 for about 30 minutes. I recommend covering the dish with foil - my raisins were sort of burnt by the end without the foil. I poured fresh milk over one of the pears to eat with my sweet potato. It was kind of a fall dinner, but edible just the same, even in summer.