Spiced Sweet Potato Purée With a Gingerbread Topping
"A delicious way to serve sweet potatoes from Daniel Boulard Brasserie in Las Vegas"
- Ready In:
- 1hr 40mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 2 lbs sweet potatoes, peeled and cut into 1/2-inch cubes
- salt, freshly ground black pepper
- 1 orange (whole bands of zest, and juice of)
- 3 inches cinnamon sticks
- 1 bay leaf
- 1 small onion, peeled and studded with 2 cloves
- 2 tablespoons unsalted butter
- 1 golden delicious apple, peeled, cored and cut in 1/4-inch dice
- 1 small banana, peeled and sliced 1/2-inch thick
- 2 tablespoons sugar
- 3⁄4 cup heavy cream
- 1⁄4 cup gingerbread, dried and ground finely like breadcrumbs
directions
- Preheat the oven to 350°F.
- Place the sweet potatoes in a large pot. Add enough water to cover by 1 inch, a pinch of salt, ½ of the orange zest, 1 cinnamon stick, the bay leaf and clove studded onion. Bring to a boil, lower the heat and simmer for about 20 to 25 minutes or until fork tender.
- While the sweet potatoes are cooking, prepare the fruit. Melt 1 tablespoon of the butter in a heavy-bottomed pan over medium heat. Add the apple, banana, remaining orange peel, and remaining stick of cinnamon and sauté until lightly caramelized, stirring often, about 7 to 10 minutes. Transfer the fruits to a plate with a slotted spoon. Add 1 tablespoon of the sugar of the pan, cook to a light brown caramel, carefully add the orange juice, and reduce to 1 tablespoon. Add ¾ of the heavy cream and boil for 3 to 4 minutes. Return the cooked fruit to the pot, mix well, and simmer for 3 to 4 minutes. Remove from heat and discard the orange peel and cinnamon stick. Keep warm.
- When the sweet potatoes are done, drain them well and discard the orange peel, cinnamon stick, bay leaf, and onion. Transfer the warm sweet potatoes to a food processor. Add the fruit, salt and pepper, and purée. Mix in the remaining cream if the purée is too thick, and taste for seasoning. Transfer the purée to a gratin serving dish and sprinkle with the gingerbread crumbs. Bake in the oven for 15-20 minutes or until the top is light golden brown.
- Serve immediately.
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Reviews
-
Thank you for this lovely alternative to the traditional sweet potato casserole. The apple and banana sweetened this nice and natural, so I felt guilt free having a second helping! I too used crushed ginger snaps rather than gingerbread (used Murray's sugar free cookies). -
Oh this is wonderful! I did this early, and am making it again for Thanksgiving. The taste is so yummy with the orange, cinnamon, apples, and banana. It was really easy to put together, and the caramelized fruit and cream added to the potatoes is outstanding. I used gingersnaps ground up in the food processor instead of the ginger bread but other then that stayed true to the recipe. A nice change for the humble little sweet potato and plan on serving this quite often. Oh yes, one other little addition I added some little crushed walnut pieces to the top of the the casserole while it was cooking along with the gingersnaps, because I had a bunch sitting that needed to be used. A nice crunch! Thanks, MarraMamba a true delightful treat.
RECIPE SUBMITTED BY
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I am a middle aged foodie who has had the luxury of living all over the world except asia. Lived in or grew up in Nigeria, Kenya, Chicago, Russia,and haiti. born in New Zealand, brother born in Austria and many more.
I have chronic medication resistant depression after 10 years on anti depressants that worked well but would stop working after a year or two, so now do my best at home living on disabilty. Not a bad thing, many have far worse health issues but i have been able to concentrate on food/cooking.
My main passions are my cats. I live in the woods and somehow many starving strays or "dumps" have found the message babies who passed on left in the woods saying "suck lives at xxxx road. Most arrive sick and/or starving. Right now i have 2 that arrived with feline herpes and their attendant 2ndry bacterial infections but are doing beautifully. One old man who was going to be euthanized bc a lady who found him as a stray was moving and didnt want him...well he was a biter and rather grumpy who was in ICU for 3 days with a deadly gut infection which was fixed but he left with a diagnosis of diabetes. 3 months on insulin and finally diet controlled and he caught the herpes virus, respiratory symptom version and turned into a cuddler. Butterscotch must think "why didnt i figure out this cuddle stuff was great before i got sick!" Doing wonderfully even though he has bouts. he and the other kids are my babies. Sadly Butterscotch died of Lymphatic cancer in winter of 2008. A year before Big Boy arrived in my life, starving and weak. Full of affection he jumped into my arms and stayed, turns out he has FIV (cat hiv) so he needs to be watched closely. I love him dearly
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