Hot
Fruit and Sweet Potato
This is a recipe from one of my favorite cookbooks, "California Kosher",
which is, by the way, available at the BSKI gift shop.
The shop is open on Sunday
mornings during the school year from 10am-12noon.
There are several cookbooks
and lots of gifts for all occassions.
|
4 |
medium sweet potatoes, baked |
|
1 |
16 ounce can peaches |
|
1 |
16 ounce can pears |
|
1 |
16 ounce can pineapple |
|
1 |
16 ounce can apricots |
|
1/2 |
cup unsalted margarine, melted |
|
3/4 |
cup brown sugar |
|
4 |
teaspoons curry powder |
Peel and
cut baked potatoes in 1/2 in. slices.
Drain
peaches, pears,
pineapple
and apricots. Layer potatoes
and fruit in a 9x13 inch ovenproof dish.
Drizzle melted margarine over all. Sprinkle
with sugar and curry.
Bake at 350 degrees for 1 hour. Serves 10.