Sweet Potatoes and Spiced Apple Casserole
- dairy, pareve
Her "Table Talk" column in the
Jewish Chronicle is always headed with one; in this particular case,
from the September 13, 1996, issue: "Nosh Hashanah."
"The sweet potato casserole is ... is wonderful with roast chicken,
meat or fish. It's excellent, too, for a vegetarian Rosh Hashanah.
The potatoes are teamed up with more traditional ingredients such as
apples and prunes, and the combination is full of zesty flavor."
3 lb. (1.5 kg) sweet potatoes
3 Granny Smith apples
2 oz. (50 g) butter or margarine
3 oz. (75 g) light brown muscovado or demerara sugar
1 teaspoon cinnamon
2 oz. (50 g) tenderized, coarsely chopped pitted prunes
2 teaspoons lemon juice
1 teaspoon salt
In a large saucepan, cover the unpeeled sweet potatoes with cold
water, bring to the boil and simmer covered for 20 minutes, or until
they feel just tender when pierced with a small, sharp knife.
Meanwhile, peel, core and cut each apple into 16 slices.
In an 8-inch (20 cm) frying pan, gently sauté the apple slices in
the fat until softened — about 3 minutes — then sprinkle with the
sugar, cinnamon, chopped prunes and lemon juice and cook for a
further 2 minutes, turning them over gently until they are glazed
Drain the potatoes and leave on a plate until cold enough to handle,
then strip off the skin and cut into 1/2-inch (1.25 cm) slices.
Arrange the slices overlapping slightly in a greased gratin or other
shallow casserole (measuring around 12 x 7 x 2 in./ 30 x 17.5 x 5
cm) and sprinkle with the salt.
Spoon the apple and prune mixture on top of the sweet potatoes and
drizzle over them any glaze remaining in the pan.
Bake at Gas no. 5 (375 F, 190 C) for 20 minutes until bubbly and
golden brown, or heat in the microwave uncovered for four minutes on
100 per cent power, or until bubbling.
Evelyn Rose -- Table Talk
Keeps 2 days under refrigeration.
Do not freeze.