Fruited Sweet Potato Tart
14 servings scale / convert
4 lb. Golden delicious or spartan apples. peeled, cored and sliced in 1/4-inch slices
1/2 cup frozen unsweetened apple juice, thawed
3-1/2 lb. sweet potatoes *
2 tbsp. packed dark brown sugar
2 oranges, grated zest of
1 lemon, grated zest of
1/4 cup Sherry
1 tsp. ground cinnamon
1 tsp. freshly grated nutmeg
3 firm bananas, sliced **
2 ripe pears, peeled, halved, cored and cut in 1/4-inch slices
1 bunch dark grapes in season, pitted or 12 prunes, poached in Sherry and halved
1/2 cup melted cranberry or currant jelly for glaze
Preheat the oven to 375°F. Layer the apples in rows in a 3-quart rectangular or oval casserole sprayed with vegetable oil cooking spray. Brush with apple juice, cover, and bake for about 20 minutes (or in a microwave oven on high for about 5 minutes).
Peel the baked sweet potatoes and puree in a blender or food processor. When pureed, add the brown sugar, orange and lemon zest, sherry, cinnamon and nutmeg. Blend well.
Place half the sweet potato mixture over the cooked apples and smooth the surface. Arrange half the banana slices, sliced pears and grapes in diagonal rows over the sweet potato mixture. Cover with the remaining sweet potato mixture and arrange the remaining fruit in rows on top. Glaze the fruit with melted jelly, using all of the glaze. Bake at 375°F for about 30 minutes.
* Scrubbed and baked in their skins until tender
** Sprinkled with 3 tbsp. orange juice
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