Used russet potatoes because I had them on hand, but this recipe definitely needs the firmer type of potato. Used spinach instead of kale - threw in a cooked bag of spinach at the end and it was fine. Used evaporated milk instead of cream. Added celery and carrots. Very adaptable recipe!
Definitely use the spring form pan! My ceramic tart pan wasn't tall enough and my cake overflowed. Fortunately I prepared for that and put a silicone sheet underneath it. I left the skin on the pears because we don't mind them and if I can avoid extra work, I will. Cubed 2 of the pears and stirred them into the batter, then sliced the other pear and arranged on top.
Next time check temp after 60 minutes, 100 minutes for 5 lb roast was too long, meat temp was 160 when I took it out of the oven. I was worried it would be dry, but it was moist and tender. 😋
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