Chef Daniel Bouloud's Recipe Index

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Serves 4 to 6

Ingredients

• 2 lbs Sweet potatoes, peeled and cut into ½" cubes
• Salt, freshly ground black pepper

• Whole bands of zest, white pith removed, and juice of 1 orange

• 2 1½" cinnamon sticks
• 1 Bay leaf
• 1 Small onion, peeled and studded with 2 cloves
• 2 tbs Unsalted butter
• 1 Golden Delicious apple, peeled, cored and cut in ¼" dice
• 1 Small banana, peeled and sliced ½" thick
• 2 tbs Sugar
• ¾ c Heavy cream
• ¼ c Gingerbread, dried and ground finely like breadcrumbs

 Preparation

1) Preheat the oven to 350°F.

2) Place the sweet potatoes in a large pot. Add enough water to cover by 1 inch, a pinch of salt, ½ of the orange zest, 1 cinnamon stick, the bay leaf and clove studded onion. Bring to a boil, lower the heat and simmer for about 20 to 25 minutes or until fork tender.

3) While the sweet potatoes are cooking, prepare the fruit. Melt 1 tablespoon of the butter in a heavy-bottomed pan over medium heat. Add the apple, banana, remaining orange peel, and remaining stick of cinnamon and sauté until lightly caramelized, stirring often, about 7 to 10 minutes. Transfer the fruits to a plate with a slotted spoon. Add 1 tablespoon of the sugar of the pan, cook to a light brown caramel, carefully add the orange juice, and reduce to 1 tablespoon. Add ¾ of the heavy cream and boil for 3 to 4 minutes. Return the cooked fruit to the pot, mix well, and simmer for 3 to 4 minutes. Remove from heat and discard the orange peel and cinnamon stick. Keep warm.

4) When the sweet potatoes are done, drain them well and discard the orange peel, cinnamon stick, bay leaf, and onion. Transfer the warm sweet potatoes to a food processor. Add the fruit, salt and pepper, and purée. Mix in the remaining cream if the purée is too thick, and taste for seasoning. Transfer the purée to a gratin serving dish and sprinkle with the gingerbread crumbs. Bake in the oven for 15-20 minutes or until the top is light golden brown.

Serve immediately.