Has anyone tried this dish? It is from Issue 54, December 2005. I am thinking of making for Thanksgiving - any review would be great. Here is the recipe.
Streuseled Sweet Potatoes & Dried Fruit
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Mixed dried fruit -- coarsely chopped
2/3 cup maple syrup
1/4 cup orange marmalade
1 teaspoon vanilla
2 pounds sweet potato -- peeled
1/3 cup all-purpose flour
1/3 cup sugar
1/3 cup brown sugar
6 tablespoons cold unsalted butter -- cubed
pinch salt
1 cup pecans -- chopped
Preheat oven to 375.
Blend fruit, syrup, marmalade, and vanilla in a bowl
Slice sweet potatoes into 1/4" thick slices. Simmer potatoes in water to
cover for 15 minutes or just until tender
Drain, add to fruit mixture and stir to combine, crushing potatoes
lightly.
Transfer mixture to a 1 1/2 qt baking dish
Pulse flour, both sugars, butter, and salt together in a food processor
until crumbly; toss with pecans and sprinkle over potatoes.
Bake for 20 minutes, or until browned and bubbly.
Description:
"Cuisine at Home Issue 54 December 2005"
Source:
"Cuisine at Home Issue 54, December 2005"
Yield:
"5 cups"
Start to Finish Time:
"0:45"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 387 Calories; 15g Fat (32.5%
calories from fat); 3g Protein; 65g Carbohydrate; 5g Dietary Fiber; 19mg
Cholesterol; 22mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1
Fruit; 3 Fat; 2 Other Carbohydrates.
NOTES : For Mixed fruit - use any combination of apricots, apples,
raisins or dates.
Streuseled Sweet Potatoes & Dried Fruit
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Mixed dried fruit -- coarsely chopped
2/3 cup maple syrup
1/4 cup orange marmalade
1 teaspoon vanilla
2 pounds sweet potato -- peeled
1/3 cup all-purpose flour
1/3 cup sugar
1/3 cup brown sugar
6 tablespoons cold unsalted butter -- cubed
pinch salt
1 cup pecans -- chopped
Preheat oven to 375.
Blend fruit, syrup, marmalade, and vanilla in a bowl
Slice sweet potatoes into 1/4" thick slices. Simmer potatoes in water to
cover for 15 minutes or just until tender
Drain, add to fruit mixture and stir to combine, crushing potatoes
lightly.
Transfer mixture to a 1 1/2 qt baking dish
Pulse flour, both sugars, butter, and salt together in a food processor
until crumbly; toss with pecans and sprinkle over potatoes.
Bake for 20 minutes, or until browned and bubbly.
Description:
"Cuisine at Home Issue 54 December 2005"
Source:
"Cuisine at Home Issue 54, December 2005"
Yield:
"5 cups"
Start to Finish Time:
"0:45"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 387 Calories; 15g Fat (32.5%
calories from fat); 3g Protein; 65g Carbohydrate; 5g Dietary Fiber; 19mg
Cholesterol; 22mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1
Fruit; 3 Fat; 2 Other Carbohydrates.
NOTES : For Mixed fruit - use any combination of apricots, apples,
raisins or dates.
Erin
Mom to three wonderful 7th graders!
The time is flying by.
Mom to three wonderful 7th graders!
The time is flying by.