3 ripe plantains
3 sweet potatoes
8 ginger snap cookies, crushed
2 ounces raisins
1/3 cup water
2 tablespoons butter or substitute
1/3 cup orange juice
2 tablespoons sugar
Servings: 6
Cook sweet potatoes. Peel and slice 1/3 inch thick. Cook ripe plantains in water. Peel and slice in eight pieces crosswise. In a casserole arrange one layer of sweet potatoes, mix ginger snap crumbs and raisins and sprinkle with crumbs mixture; dot layers with butter or substitute. Place one layer of plantains, sprinkle with the crumbs mixture. Alternate using all potatoes and plantains, and ginger snap crumbs. Boil together orange juice, water and sugar and pour over layers. Bake covered in a 400º degrees oven for 25 minutes. Uncover and leave in oven for and additional 5 minutes. Serve with roast pork or lamb.
3 sweet potatoes
8 ginger snap cookies, crushed
2 ounces raisins
1/3 cup water
2 tablespoons butter or substitute
1/3 cup orange juice
2 tablespoons sugar
Servings: 6
Cook sweet potatoes. Peel and slice 1/3 inch thick. Cook ripe plantains in water. Peel and slice in eight pieces crosswise. In a casserole arrange one layer of sweet potatoes, mix ginger snap crumbs and raisins and sprinkle with crumbs mixture; dot layers with butter or substitute. Place one layer of plantains, sprinkle with the crumbs mixture. Alternate using all potatoes and plantains, and ginger snap crumbs. Boil together orange juice, water and sugar and pour over layers. Bake covered in a 400º degrees oven for 25 minutes. Uncover and leave in oven for and additional 5 minutes. Serve with roast pork or lamb.
