Ingredients
2 tablespoons olive oil
2 shallots, thinly sliced
1 teaspoon curry powder
1 tablespoon minced ginger root
1/3 cup chopped dates
½ cup apple cider
½ cup orange juice
2 pounds sweet potatoes, peeled and sliced into 1/8-inch-thick rounds
8 ounces Honeycrisp apples, peeled, halved, cored and sliced 1/8 inch thick
Salt and pepper to taste
Cooking spray, as needed
Instructions
Preheat oven to 375 degrees. Spray the inside of a 6-cup baking dish with cooking spray.
Heat a small sauté pan over medium heat, then add the olive oil, shallots, curry powder and ginger. Sweat shallots for 2 minutes until very aromatic, but without browning. Add the chopped dates, apple cider and orange juice, and simmer for 1minute. Remove aromatic mixture from heat.
Place sweet potatoes and apples in a large bowl. Pour aromatic mixture over them, add salt and pepper to taste, and mix well.
Neatly arrange and layer the potato-apple mixture into the prepared pan so that it is level. Pour and spread any remaining aromatic mixture over the top.
Cover the pan with aluminum foil and bake in the preheated oven for about 30 minutes. Uncover the pan and move it to the top rack of the oven. Bake for an additional 15 to 20 minutes, or until the potatoes are fork-tender and the top is lightly browned.
Remove pan from oven and serve while still hot.
Chef's note: This dish may be made a day in advance and reheated for serving.
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