Fruit And Nut Sweet Potato Casserole Recipes

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SWEET POTATO, CARROT AND DRIED FRUIT CASSEROLE



Sweet Potato, Carrot and Dried Fruit Casserole image

This dish is inspired by several tsimmes recipes in Joan Nathan's "Jewish Cooking in America." Tsimmes, a Yiddish word that means "fuss," doesn't have to be fussy at all. Sometimes the dish contains meat (and is fussier than this one), but sometimes it's just fruit and vegetables. Warning: You may find yourself eating this for breakfast.

Provided by Martha Rose Shulman

Categories     easy, side dish

Time 1h15m

Yield Serves eight

Number Of Ingredients 11

6 medium carrots about 1 1/2 pounds, peeled and cut in 3/4-inch dice
3 medium sweet potatoes about 2 1/4 pounds, peeled and cut in 3/4-inch dice
2 Granny Smith apples, peeled, cored and cut in medium dice
1/4 pound pitted prunes, cut in half
1/4 pound pitted apricots, quartered
2 tablespoons mild honey, like clover
1/2 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
Salt to taste about 1/2 teaspoon
1 cup fresh orange juice
1 tablespoon unsalted butter

Steps:

  • Preheat the oven to 375 degrees. Butter or oil a 3-quart baking dish.
  • Place the carrots and sweet potatoes in a steamer set above 1 inch of boiling water, and steam for five to 10 minutes, until just tender. Drain and toss with the remaining ingredients in a large bowl. Combine well, and scrape into the prepared baking dish. Place in the oven, and bake 40 to 50 minutes, stirring every 15 minutes, until the sweet potatoes and carrots are thoroughly tender. Dot the top with butter, and bake another 10 minutes until the top is lightly browned. Remove from the heat, and serve hot or warm.

Nutrition Facts : @context http, Calories 171, UnsaturatedFat 1 gram, Carbohydrate 39 grams, Fat 2 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 205 milligrams, Sugar 22 grams, TransFat 0 grams

FRUIT AND NUT SWEET POTATO CASSEROLE



Fruit and Nut Sweet Potato Casserole image

Here's a naturally sweet and comforting twist on a classic holiday dish. Fruit, cinnamon, ginger and chopped nuts make it something guests won't soon forget! -Athena Russell, Greenville, SC

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 14 servings (3/4 cup each).

Number Of Ingredients 12

4 pounds sweet potatoes, peeled and cubed
1-1/2 cups unsweetened apple juice
1/4 cup lemon juice
4 small bananas, peeled and chopped
2 large apples, peeled and chopped
2 tablespoons butter
1 tablespoon minced fresh gingerroot
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 cup chopped dried apricots
1 cup chopped pecans

Steps:

  • Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook just until tender, 10-15 minutes. Drain. In a large bowl, mash potatoes with apple juice and lemon juice., Meanwhile, in a large skillet, saute bananas and apples in butter until tender. Stir in the ginger, salt, cinnamon and allspice; cook and stir 5 minutes longer. Cool slightly., Place banana mixture in a food processor; cover and process until smooth. Stir banana mixture and apricots into mashed potato mixture. Transfer to a 13x9-in. baking dish coated with cooking spray; sprinkle with pecans., Bake, uncovered, at 350° until edges are golden brown, 40-50 minutes.

Nutrition Facts : Calories 219 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 192mg sodium, Carbohydrate 37g carbohydrate (20g sugars, Fiber 5g fiber), Protein 3g protein.

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