Title: Fruited Sweet Potato Tart
Categories: Side Blank Sukkot
Yield: 14 Servings

4	lb	Golden delicious or spartan apples,, peeled,
		; cored
		; sliced 1/4" thick
1/2	c	Frozen unsweetened apple juice, thawed
		; concentrate
3 1/2	lb	Sweet potatoes; * see note
2	tb	Packed dark brown sugar
		Grated zest of 2 oranges and 1 lemon
1/4	c	Sherry
1	ts	Ground cinnamon
1	ts	Freshly grated nutmeg
3		Firm bananas; sliced, **see
		; note
2		Ripe pears; peeled, halved cored
		; cut into 1//4" slice
1	bn	Dark grapes in season- or 12 pitted
		; prunes,
		Poached in sherry
		; and halved
1/2	c	Melted cranberry or currant jelly, (for glaze)

*scrubbed and baked in their skins until tender

** sprinkled with 3 tbsp orange juice

1. Preheat the oven to 375 degrees F.

2. Layer the apples in rows in a 3-qt 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. )

3. 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.

4. Place half the sweet potato mixture over the cooked apples and smooth the surface.

5. Arrange half the banana slices, sliced pears and grapes in diagonal rows over the sweet potato mixture.

6. Cover with the remaining sweet potato mixture and arrange the remaining fruit in rows on top.

7. Glaze the fruit with melted jelly, using all of the glaze.

8. Bake at 375 degrees F for about 30 minutes.

Recipe from: Harriet Roth's Deliciously Healthy Jewish Cooking p. 51 Dutton Publisher's/ The Penguin Group, 1996

ISBN 0-525-93931-8

Posted to MM-Recipes Digest V4 #4 by Joan (clubok@nersp.nerdc.ufl.edu) on Sep 18, 1997

Recipe by: Harriet Roth's Deliciously Healthy Jewish Cooking p. 51

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