South American Sweet Potato-Cranberry Casserole
Layers of sweet potatoes, apricots, bananas and cranberry sauce baked with a buttery apricot syrup and topped with toasted coconut.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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This festive casserole layers cooked sweet potatoes with tender dried apricots, sliced bananas and whole-berry cranberry sauce, then soaks it all in the apricot cooking liquid mixed with butter.
Flaked coconut toasts on top for the last 10 minutes. It is a colorful, sweet side for a holiday table.
Ingredients
- 1 cup dried apricots
- 2 cups hot water
- 6 medium sweet potatoes, cooked, peeled and sliced
- 6 bananas, peeled and sliced in 1-inch slices
- 1 cup Ocean Spray Wholeberry Cranberry Sauce, plus more to garnish
- 1/4 cup melted butter or margarine
- 1/2 cup flaked coconut
Instructions
- Cook the apricots. Boil the apricots in the water until tender. Drain and reserve the liquid.
- Layer. Preheat the oven to 375°F. In a 1 1/2-quart casserole, arrange layers starting with sweet potatoes, then apricots, bananas and cranberry sauce. End with sweet potatoes.
- Pour. Mix the reserved apricot liquid with the butter and pour it over the casserole.
- Bake. Bake at 375°F for 35 minutes. Sprinkle with the coconut and return to the oven for 10 minutes more, or until the coconut is golden.
- Serve. Garnish with cranberry sauce.
Tips
- Six sweet potatoes and six bananas fill a 1 1/2-quart dish generously; a 2-quart dish gives more room.
More vegetables and side dishes
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