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 saut� 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 and golden.

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

Serves 6-7.
Keeps 2 days under refrigeration.
Do not freeze.