INGREDIENTS

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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