Citrus Sweet Potato & Fruit Gratin
.
Yield
8 servingsPrep
15 minCook
95 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
sweet potatoes, or yams
peeled and sliced about 1/4 inch thick |
|
| 2 | each |
Granny Smith apples
such as pink lady, granny smith, peeled, cored, and sliced |
|
| 1 | large |
pears
ripe and firm, peeled, cored and sliced |
|
| 1 | x |
salt
to taste |
*
|
| 1 ½ | tablespoons |
honey
|
|
| 1 ½ | tablespoons |
walnut oil
or other vegetable oil, plus more for greasing the pan |
|
| 2 ¼ | teaspoons |
orange zest
finely grated |
|
| 2 ½ | cups |
orange juice
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
sweet potatoes, or yams
peeled and sliced about 1/4 inch thick |
|
| 2 | each |
Granny Smith apples
such as pink lady, granny smith, peeled, cored, and sliced |
|
| 1 | large |
pears
ripe and firm, peeled, cored and sliced |
|
| 1 | x |
salt
to taste |
*
|
| 23 | ml |
honey
|
|
| 23 | ml |
walnut oil
or other vegetable oil, plus more for greasing the pan |
|
| 11 | ml |
orange zest
finely grated |
|
| 591 | ml |
orange juice
fresh |
|
Directions
Heat the oven to 400℉ (200℃).
Coat a 3-quart gratin or baking dish evenly with oil or cooking spray.
Mix together the sweet potatoes, apples and pear in a large bowl.
Season with salt.
In a small saucepan, heat the honey and the oil together until just warm.
Pour to the sweet potato mixture, stir in the orange zest and toss together well until the fruit and vegetables are well coated.
Transfer into the baking dish, and ensure to scrape out all of the honey and oil using a rubber spatula.
Pour the orange juice all over the mixture.
Set the baking dish on a baking sheet and put in the oven.
Bake 1 hour, stir the mixture every 15 minutes.
Then cover the pan with foil and continue to bake for another ½ hour, or until the sweet potatoes are thoroughly tender and the liquid in the pan is syrupy.
Let cool for about 8 minutes.
Serve warm or at room temperature.
