Prep 15 mins
Cook 1 hr 25 mins
A delicious way to serve sweet potatoes from Daniel Boulard Brasserie in Las Vegas
- 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
- 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.
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.