Sweet Potato Surprise: a Thanksgiving Special

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Categories: Veg01
Yield: 1 servings

4 lb Sweet potatoes
2 tb Butter and/or canola oil
2 Medium-sized green apples or
-ripe pears
Peeled and sliced
2 Medium-sized ripe bananas
Peeled and sliced
2 tb Minced fresh ginger
1/2 ts Cinnamon
1/2 ts Allspice
1 ts Salt
Oil spray or butter for the
-pan
1 1/2 c Apple juice
1/2 c Fresh lemon or lime juice
1/2 c Chopped dried apricots
1/4 c Minced crystallized ginger;
-(optional)
2 c Chopped pecans; (optional)

Preparation time: 1 hour Yield: 8 to 10 servings

Pur‚ed sweet potatoes are combined with fresh ginger and sweet spices, plus
several bold surprises. The effect is delicious but subtle, and your guests
will have trouble identifying all the ingredients.

* NOTE: This can be assembled a day ahead and stored unbaked and tightly
covered in the refrigerator. Bring to room temperature before baking.

1) Peel the sweet potatoes, cut them into chunks, and boil or steam until
soft. Drain well and set aside.

2) Meanwhile, melt the butter or heat the oil in a deep skillet or Dutch
oven. Stir in the apples, bananas, fresh ginger, cinnamon, allspice, and
salt. Cook slowly, covered, but stirring intermittently, for 10 to 15
minutes, or until the fruit becomes saucelike. Remove from heat and set
aside.

3) Preheat oven to 350øF. Oil-spray or butter a 9 x 13-inch baking dish or
deep casserole.

4) Place the drained sweet potatoes in a food processor, and add the fruit
juices. Pur‚e until smooth, then transfer to the potful of cooked fruit.

5) Stir well, adding the apricots and optional crystallized ginger as you
go. Transfer the mixture to the prepared baking pan, spreading it evenly
into place. Top with chopped pecans, if desired.

6) Bake uncovered for 45 minutes, and serve hot or warm.

www.molliekatzen.com 2/99

Recipe by: Adapted from "Still Life With Menu"

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