Sweet Potato And Apple Cassoulet |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 10 |
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It's Canadian Thanksgiving this weekend, so I'm adding one of my family's traditional dishes. It took me over an hour to find, so now I'll always know where it is! I should say we've always called it by the title, but have always used yams instead of sweet potatoes. Read more . The recipe is in my Mom's own words. Ingredients:
10 granny smith apples |
juice of 1 lemon |
1 large or 3 small yams |
1 cup of raisins (i use craisins) |
1 t fresh ginger |
1 cup demerarra sugar |
cinnamon |
1 cup butter |
Directions:
1. Peel, core and cut up about 10 granny smith apples. (blue job)
2. Put them in a bowl of cold water with lemon juice to keep them from going brown. Drain before using. (duh)
3. Bake 1 huge or 2-3 small sweet potatoes or yams in the microwave. Let them cool and then peel and remove any dry bits. Slice them into 1/2 inch pieces.
4. Pick over about a cup of raisins to remove any stems etc.
5. Grate about a tablespoon of fresh ginger.
6. Measure out about a cup of brown sugar or demerarra sugar.
7. Have cinnamon ready for sprinkling.
8. Have hard butter cut into small pieces, about a cup of small pieces.
9. Juice one lemon.
10. Layer in a buttered casserole first the sweetpotatoes, then apples, handful of raisins, sprinkle of cinnamon, sprinkle of ginger, sprinkle of brown sugar and dot with butter.
11. Repeat two more times at least ending with apples arranged artfully on top.
12. Note: the raisins,cinnamon and ginger should be underneath the last layer of apples or they just look nasty.
13. Over the last apples again use the sugar and butter. It will look like an apple pie without the crust.
14. Pour your lemon juice over the top and bake for about 45 minutes at 350.
15. You can make this in advance and freeze or refridgerate it, and then just reheat, covered, after thawing for your dinner.
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