Fruit And Nut Sweet Potato Casserole

• 4 pounds sweet potatoes, peeled and cubed
• 1-1/2 cups unsweetened apple juice
• 1/4 cup lemon juice
• 4 small bananas, peeled and chopped
• 2 large apples, peeled and chopped
• 2 tablespoons butter
• 1 tablespoon minced fresh gingerroot
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 cup chopped dried apricots
• 1 cup chopped pecans

1. Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook just until tender, 10-15 minutes. Drain. In a large bowl, mash potatoes with apple juice and lemon juice.
2. Meanwhile, in a large skillet, saute bananas and apples in butter until tender. Stir in the ginger, salt, cinnamon and allspice; cook and stir 5 minutes longer. Cool slightly.
3. Place banana mixture in a food processor; cover and process until smooth. Stir banana mixture and apricots into mashed potato mixture. Transfer to a 13x9-in. baking dish coated with cooking spray; sprinkle with pecans.
4. Bake, uncovered, at 350u0b0 until edges are golden brown, 40-50 minutes.

sweet potatoes, apple juice, lemon juice, bananas, apples, butter, fresh gingerroot, salt, ground cinnamon, ground allspice, apricots, pecans

Taken from www.tasteofhome.com/recipes/fruit-and-nut-sweet-potato-casserole/ (may not work)