Fall Fruit & Vegetable Crisp

Sometimes the side dishes are more of a star than the entrée at Thanksgiving. My brother never liked sweet potatoes and the following recipe is one that he actually enjoyed at our family table. After he found out it had sweet potatoes in it he had to rethink the fact that he never ate them.

1 large Granny Smith Apple – peeled, seeded and cubed
1 large Bosc Pear – seeded and cubed
2 large Sweet Potatoes – peeled, seeded and cubed
1 sweet onion – cut into large dice
1 large turnip – peeled and cubed
3 Large Carrots, peeled and cut into large slices
2 Tablespoons Butter
Sea Salt and Pepper
Panko (Japanese Breadcrumbs)

Place the sweet potatoes with the carrot in a steamer and cook until al dente. Heat the butter in a large pan. Add the onion and cook until soft but not brown. Add all the rest of the vegetables (including the steamed potato and carrot) and cook until just lightly brown. Mix this with the apple and pear, salt, pepper and nutmeg and place in a large casserole dish. Sprinkle with Panko and bake in a 350F oven for approximately 30 minutes covered. Remove cover and continue to cook for another 15-20 minutes until the breadcrumbs are brown and the mixture is soft and bubbly. Serve Hot.