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Cranapple Sweet Potato Casserole

November 20, 2013

Thanksgivukkah. This  year  Chanukah begins on Thanksgiving. A once in a life time occurrence , this event calls for some  different  festive combinations. Here is one that will be on out table this year. A crispy on the outside, tender on  the inside  sweet potato and apple combination, kicked up  with the  tart and tangy cranberry.

2 medium-sized sweet potatoes

2 Granny smith  apples

3/4 C. fresh cranberries

1/2 lemon , juice and zest

2 T. olive oil

1 T. fresh grated ginger

1 t. salt

1 t. cinnamon

1/2 t. nutmeg

Sunflower seeds,

almonds or candied pecans for garnish (optional, but nice texture contrast)

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Peel and grate potatoes and apples. I keep my ginger cut in one inch pieces in the freezer. When I need some I grate (or cut)  them frozen. Toss with lemon juice and zest. Stir in cranberries. Add oil and seasonings, and combine well. This smells amazing before it’s even  cooked, and looks so pretty too.

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Lightly oil a 9×9 pan or equivalent and spread mixture evenly in pan. Leave it loose, don’t pat it down in the pan so it gets crispy, almost like a latke.

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Bake in a 400 degree oven for approximately 30- 40 minutes, until nicely browned.

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Slice into squares and top with sunflower seeds, or almonds …or even candied pecans  if you have no allergies in your family!

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One comment

  1. Scrumptious!



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