Our Sunday paper has a supplement, the USA Weekend, which usually includes one of those recipes for people who do not really cook—you know the add “can A” to “can B” kind. This week they actually had a recipe for Thanksgiving that Jan thought looked pretty good. Not being one to follow any recipe, I had to make some changes.
Karl’s Sweet Potato and Apple Casserole
2 Tbs. butter (olive oil for Vegan)
½ cup yellow onion, sliced thinly pole to pole into half moons
½ tsp. Kosher salt
1 clove garlic, mashed to a paste
1 Tbs. minced ginger
1 tsp. curry powder
¼ tsp. pepper
¼ cup minced dried apricots
½ cup apple cider vinegar
½ cup orange juice
2 lb. orange sweet potatoes (yams)
3-4 small honey crisp apples
1. Melt the butter in a medium pan and sauté the onions with the salt until just limp, but not starting to brown.
2. Pull the onions to the sides of the pan and add the garlic to the hole in the center. Saute until fragrant, about 30 seconds.
3. Add the ginger, curry powder, apricots, vinegar, and orange juice to the pan. Simmer for 1-2 minutes to meld. Remove from the heat and cool slightly.
4. Peel and slice the sweet potatoes into thin rounds (1/8-¼ inch thick) and place them in a bowl.
5. Pour most of the liquid part of the sauce over the potatoes and toss to coat.
6. Peel and slice the apples into thin rounds (1/8-¼ inch thick).
Tip: Remove the cores with a paring knife or small hole punch after you have sliced the apples.
Note: Do not toss the apples slices with the potatoes as they would tend to break apart.
7. Spray a casserole dish with Pam and lay alternating slices of potato and apple into the dish in an attractive pattern.
Tip: Use a casserole with a lid or use aluminium foil to cover.
8. Scatter the solid parts of the sauce evenly over the potatoes and apples.
9. Cover the casserole and bake for 30 minutes at 375º F.
1o. Remove the cover and increase the temperature to 400º F. Bake for an additional 15-20 minutes, until the top is well browned and the potatoes are tender.