| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
R, E, G, Exports |
6 |
Servings |
INGREDIENTS
| 4 |
lb |
Sweet potatoes |
| 4 |
|
Bananas chopped |
| 2 |
lg |
Green apples or ripe pears |
| 2 |
tb |
Butter |
| 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 or lime juice |
| 1/2 |
c |
Chopped dried apricots |
| 2 |
c |
Chopped nuts, optional |
INSTRUCTIONS
Peel the sweet potatoes and boil until soft. Drain.
Meanwhile, saute apples and bananas in butter with ginger, cinnamon,
allspice, and salt. Cook slowly, covered, but stirring intermittently for
10 to 15 minutes.
Preheat oven to 350#161#F. Butter a 9x13-inch baking dish or deep
casserole.
Puree the potatoes with the fruit juices in a food processor.
Stir the sauteed fruit into the puree. (For a smoother texture you can
puree the fruit first before adding it to the sweet potatoes.) Add the
apricots. Heap into the prepared baking baking pan and, if desired, top
with chopped nuts. (If it looks like the pan is getting too full, butter a
pie pan and bake the extra in there.)
Bake uncovered at 350#161#F for 45 minutes.
This can be assembled a day ahead and stored unbaked and tightly covered in
the refrigerator.
REG shared by Kelly T. McNamara, Cleveland, OH, USA.
Notes: 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.
Serving Ideas: Serve as part of a Vegetarian Thanksgiving menu.
Per serving (excluding unknown items): 662 Calories; 31g Fat (41% calories
from fat); 13g Protein; 90g Carbohydrate; 10mg Cholesterol; 431mg Sodium
Recipe By: Still Life With Menu/Mollie Katzen
Posted to EAT-L Digest 6 November 96
Date: Thu, 7 Nov 1996 12:09:26 -0500
From: "McNamara, Kelly" <kmcnamara@LIGGETT.COM>
A Message from our Provider:
“You can fool yourself. You can never fool God”