Sweet Potato Surprise
From thamesarino 15 years agoIngredients
- 2 medium to large sweet potatoes shopping list
- 2 tblsp butter shopping list
- 2 tblsp honey shopping list
- 1/4 tsp salt shopping list
- 2 small sweet apples (I use honey crisp) shopping list
- 1 large Granny Smith (or any tart apple) shopping list
- 2 tsp lemon juice shopping list
- 1/2 cup brown sugar shopping list
- 1 tsp cinnamon shopping list
- 1/2 tsp cardamom shopping list
- 1/4 tsp ginger shopping list
- 1 cup cranberries shopping list
- TOPPING: shopping list
- 1 bag of gingersnaps shopping list
- 3 tblsp butter shopping list
- honey shopping list
- cinnamon shopping list
- cardamom shopping list
- ginger shopping list
How to make it
- Start a pot of water to boil potatoes and preheat the oven to 350 F.
- Peel and chop sweet potatoes into 1 inch cubes.
- Boil for about 10 minutes or until almost, but not quite fork tender. Drain and put them into a medium size bowl. Season potatoes with butter, honey, and salt. Stir and set aside.
- While the potatoes are cooking, peel and chop apples into 1 inch cubes. Put apples into a medium size bowl.
- Stir in lemon juice. Then add brown sugar, I like to use 1/2 light and 1/2 dark, but one or the other will be fine.
- Season apples with cinnamon, cardamom, and ginger, to taste.
- Add cranberries.
- Mix potatoes and fruit mixture into a 9x13 inch glass baking dish.
- To make the topping, crush a bag of Gingersnaps. To do this, I put the cookies in a large zipper bag, place the bag on top of a kitchen towel, place another kitchen towel on top of the bag, and then smash the cookies with the side of a hammer or mallet. The towels help the bag not to get too torn up from the sharp cookie pieces.
- Mix the cookie pieces with the butter, and additional spices to taste. We like things very flavorful so I add a few pinches of the same spices that are in the dish, but if you leave them out it will still be yummy.
- Scatter the topping over the fruit and potatoes. Drizzle just a little honey over the topping.
- Bake at 350 F for 25-35 minutes, until the apples are soft and the topping is brown and crunchy.
People Who Like This Dish 5
- ttaaccoo Buffalo, NY
- refugeesrecipelisting Global, CA
- boofie Salt Lake City, UT
- nadaism Bathurst, AU
- grk Houston, TX
- dragonwings647 Duchesne, UT
- thamesarino Pittsburgh, PA
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The Rating
Reviewed by 4 people-
Wow this sounds amazing! I love how this is full of great healthy fruits and veggies with a naughty little sweet streak. Great idea using gingersnaps as a crunchy and complimentary topping! I doubt any picky kid or husband could turn down this tas...more
boofie in Salt Lake City loved it -
This sounds so much better than the usual candied yams. Great post. Thanks
dragonwings647 in Duchesne loved it -
Fantastic flavors - looking forward to trying this one.
Cheerfully !!!!!5nadaism in Bathurst loved it
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