Sweet Potato Surprise
A Thanksgiving Special!
Adapted from Still Life with Menu
Preparation time: 1 hour
Yield: 8 to 10 servings
Puréed 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
* NOTE: This can be assembled a day ahead and stored unbaked and
tightly covered in the refrigerator. Bring to room temperature
4 pounds sweet potatoes
2 tablespoons 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 tablespoons minced fresh ginger
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1 teaspoon salt
Oil spray or butter for the pan
1 1/2 cups apple juice
1/2 cup fresh lemon or lime juice
1/2 cup chopped dried apricots
1/4 cup minced crystallized ginger (optional)
2 cups chopped pecans (optional)
- Peel the sweet potatoes, cut them into chunks, and boil or
steam until soft. Drain well and set aside.
- 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.
- Preheat oven to 350°F. Oil-spray or butter a 9 x 13-inch
baking dish or deep casserole.
- Place the drained sweet potatoes in a food processor, and add
the fruit juices. Purée until smooth, then transfer to the
potful of cooked fruit.
- 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
- Bake uncovered for 45 minutes, and serve hot or warm.