Sweet potato surprise

6 Servings

Ingredients

Quantity Ingredient
4 pounds Sweet potatoes
4 Bananas chopped
2 larges Green apples or ripe pears
2 tablespoons Butter
2 tablespoons Minced fresh ginger
½ teaspoon Cinnamon
½ teaspoon Allspice
1 teaspoon Salt
1½ cup Apple juice
½ cup Fresh lemon or lime juice
½ cup Chopped dried apricots
2 cups Chopped nuts, optional

Directions

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@...>

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