A Thanksgiving Sweet Potato Special
Makes 8 to 10 servings
4 pounds sweet potatoes
2 tablespoons butter
2 medium-sized Granny Smith apples or ripe pears, peeled and sliced
2 medium-sized ripe bananas, peeled and sliced
2 tablespoons minced fresh ginger
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1 teaspoon salt
1 1/2 cup apple juice
1/2 cup fresh lemon or lime juice
1/2 cup chopped dried apricots
1/4 cup minced crystallized ginger, optional
2 cup chopped pecans, optional
Peel the sweet potatoes, cut them into chunks, and boil or steam
until soft. Drain well and set aside.
Meanwhile, melt the butter in a deep skillet or Dutch oven. Stir in
the apples, bananas, fresh ginger, cinnamon, allspice, and salt.
Cook slowly, covered. Stirring occasionally for 10 to 15 minutes, or
until the fruit becomes sauce like. Remove from heat and set aside.
Preheat oven to 350°F. Oil-spray or butter a 9 x 13-inch baking dish
or deep casserole.
Place the drained sweet potatoes in a food processor and add the
fruit juices. Purée until smooth, then transfer to the pot of cooked
fruit. Stir well, adding the apricots and optional crystallized
ginger as you go.
Transfer the mixture to the prepared baking pan, spreading it evenly
into place. Top with chopped pecans, if desired.
Bake uncovered for 45 minutes, and serve hot or warm.
Note: This can be assembled a day ahead and stored unbaked and
tightly covered in the refrigerator. Bring to room temperature