| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Low fat, Side dishes, Vegetarian, Eat-lf mail | 10 | Servings |
INGREDIENTS
| 4 | lb | Sweet Potatoes, Or Yams |
| 4 | Bananas, Peel, Chop | |
| 2 | lg | Green Apples, Or Ripe Pears, (Not Bosc) |
| 1 | tb | Butter, Or Canola Oil, *Note |
| 2 | tb | Minced Fresh Ginger |
| 1/2 | ts | Cinnamon |
| 1/2 | ts | Allspice |
| 1 | ts | Salt |
| 1 1/2 | c | Apple Juice |
| 1/2 | c | Fresh Lemon Juice, Or Lime Juice |
| 1/2 | c | Chopped Dried Apricots |
INSTRUCTIONS
*NOTE: Original recipe used 2 T butter or canola oil... I used 1 T. **NOTE: Original recipe also used 2 C chopped nuts (optional) Pureed sweet potatoes are combined with fresh ginger and sweet spices, plus several surprises. The effect is delicious but subtle, and your guests will have trouble identifying all the ingredients. This can be assembled a day ahead and stored unbaked and tightly covered in the refrigerator. Peel the sweet potatoes or yams, and boil until soft. Drain. Meanwhile, saute apples and bananas in butter or oil with ginger, cinnamon, allspice and salt. Cook slowly, covered, but stirring intermittently for 10 ~ 15 minutes. Preheat oven to 350 deg F. Spray nonstick cooking spray on a 9 x 13" baking dish or deep casserole. Puree the potatoes or yams with the fruit juices. A food processor with the steel blade attachment works ideally for this. Stir the sauteed fruit into the puree. (For a smoother texture you can puree the fruit first before adding it to the sweet potatoes or yams.) Add the apricots. Heap into the prepared baking pan and, if desired, top with chopped nuts. (If it looks like the pan is getting too full, spray a pie pan and bake the extra in there.) Bake uncovered for 45 minutes. This was absolutely incredible tasting!! I decided not to puree the fruit and the texture difference was great. Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com> NOTES : Cal 227.3, Fat 1.8g, Carb 52.4g, Fib 5.3g, Pro 2.9g, Sod 245mg, CFF 6.8%. Recipe by: Still Life With Menu, Mollie Katzen Posted to Digest eat-lf.v097.n030 by Reggie Dwork <reggie@reggie.com> on Jan 30, 1997.
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