Sweet Potato Surprise
From Still Life With Menu, by Mollie Katzen
Notes: This can be assembled a day ahead and stored unbaked and lightly covered in the fridge. Molly's recipe includes 1/2 C dried apricots, added right before baking. I left it out because I don't much like dried fruit.
Ingredients
4 bananas, chopped
2 large green apples or ripe pears (NOT Bosc pears)
2 T butter
2 T fresh ginger, minced
1/2 t cinnamon
1/2 t allspice
1 t salt
1 1/2 C apple juice
1/2 C lemon juice
2 C chopped nuts
Preparation
1. Peel the sweet potatoes and boil until soft. Drain.
2. Sautee apples and bananas in butter with ginger, cinnamon, allspice, and salt. Cook slowly, covered, but stirring intermittently for 10 to 15 minutes.
3. Preheat oven to 350, and butter a 9x13 baking dish or deep casserole.
4. Puree the potatoes with the fruit juices in a food processor.
5. Stir the sautéed fruit into the puree. For a smoother texture, puree the fruit before adding it to the potato mixture.
6. Heap into the prepared pan and top with the chopped nuts. If there's too much to fit in your pan, you can bake the overflow in another pan. Remember to butter it before you add the potato mixture. Bake uncovered for 45 minutes.
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