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    Sweet Potato Surprise


    Source of Recipe


    by Laurel, from Minneapolis Star Tribune

    Recipe Introduction


    This can be assembled a day ahead and stored, unbaked and tightly covered in the refrigerator. Bring to room temperature before reheating. Note: Use fresh, young ginger root that is crisp and has smooth, thin skin that peels easily when you scrape the surface with your fingernail.

    From Mollie Katzen’s column “Garden Gourmet” in Minneapolis Star Tribune

    List of Ingredients




    • 4 lb. sweet potatoes or yams
    • 2 tbsp. butter
    • 2 tbsp. minced fresh ginger root (see Note)
    • ½ tsp. cinnamon
    • ½ tsp. allspice
    • 2 large green apples, cored and thinly sliced (peeling optional)
    • 4 just-ripe bananas, peeled and thinly sliced
    • 1 tsp. salt, divided
    • Nonstick cooking spray
    • 11/2 c. unfiltered apple juice
    • ½ c. fresh lemon or lime juice
    • ½ c. chopped dried fruit (apricots, peaches and/or pears)
    • 11/2 c. chopped pecans or walnuts, optional

    Recipe



    Cut sweet potatoes or yams into 1 1/2-inch chunks and steam them over boiling water until tender. Cool until comfortable to handle, then peel with a paring knife. They should peel easily. Transfer to a large bowl.

    Meanwhile, melt butter in a large skillet over medium heat. Add ginger root, cinnamon and allspice and cook for about 30 seconds to "spike" the butter. Stir in apples and bananas and half the salt. Cover and cook over low heat, stirring occasionally, for 10 to 15 minutes, or until the apples are very soft.

    Lightly spray a 9- by 13-inch pan with nonstick cooking spray.

    Mash sweet potatoes, gradually adding apple and lemon or lime juices and remaining salt. (You can also purée the sweet potatoes with the fruit juices in a food processor.) Add the cooked fruit, scraping in all the butter. Stir in the dried fruit.

    Spread the mixture into prepared pan. (If it doesn't all fit, spread the extra into a non-stick sprayed pie pan.) Top with nuts, if desired, and bake uncovered in center of preheated 350-degree oven for 45 minutes. Serve hot, warm or at room temperature.

 

 

 


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