Evelyn Rose is a worse punster than I am. Her "Table Talk" column in the
Jewish Chronicle is always headed with one; in this particular case, from
the September 13, 1996, issue: "Nosh Hashanah."
"The sweet potato casserole is ... is wonderful with roast chicken, meat or
fish. It's excellent, too, for a vegetarian Rosh Hashanah. The potatoes are
teamed up with more traditional ingredients such as apples and prunes, and
the combination is full of zesty flavour."
SWEET POTATO AND SPICED APPLE CASSEROLE
Keeps 2 days under refrigeration.
Do not freeze.
3 lb. (1.5 kg) sweet potatoes
3 Granny Smith apples
2 oz. (50 g) butter or margarine
3 oz. (75 g) light brown muscovado or demerara sugar
1 teaspoon cinnamon
2 oz. (50 g) tenderised, coarsely chopped pitted prunes
2 teaspoons lemon juice
1 teaspoon salt
In a large saucepan, cover the unpeeled sweet potatoes with cold water,
bring to the boil and simmer covered for 20 minutes, or until they feel
just tender when pierced with a small, sharp knife.
Meanwhile, peel, core and cut each apple into 16 slices.
In an 8-inch (20 cm) frying pan, gently sauté the apple slices in the fat
until softened — about 3 minutes — then sprinkle with the sugar, cinnamon,
chopped prunes and lemon juice and cook for a further 2 minutes, turning
them over gently until they are glazed and golden.
Drain the potatoes and leave on a plate until cold enough to handle, then
strip off the skin and cut into 1/2-inch (1.25 cm) slices. Arrange the
slices overlapping slightly in a greased gratin or other shallow casserole
(measuring around 12 x 7 x 2 in./ 30 x 17.5 x 5 cm) and sprinkle with the
Spoon the apple and prune mixture on top of the sweet potatoes and drizzle
over them any glaze remaining in the pan.
Bake at Gas no. 5 (375 F, 190 C) for 20 minutes until bubbly and golden
brown, or heat in the microwave uncovered for four minutes on 100 per cent
power, or until bubbling.
Evelyn Rose -- Table Talk
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