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Allan Fradkin’s Sweet Potato Casserole
1 pound brown sugar
3 sticks unsalted butter, separated
1 Tablespoon cinnamon
1 teaspoon each nutmeg, allspice, ground cloves, cardamom
Juice of 4 large oranges, including pulp (about 1½ cups)
Grated rind from 4 large oranges
¼ cup Grand Marnier
3 apples (use a mixture), peeled, cored and chopped
6 large cans sweet potatoes (or total of 8½-9 pounds fresh, roasted), drained and cut in bite-sized pieces
2 packages dried cranberries
Praline Streusel:
1 stick butter, softened
1¼ cups brown sugar
½ cup flour
Heat brown sugar, 1 stick butter, cinnamon, nutmeg, allspice, cloves, cardamom, orange juice and zest and Grand Marnier in a heavy pan over medium heat until the sugar is melted. Meanwhile, place ½ of apples with 1 stick butter in a Pyrex dish. Cover with plastic wrap and heat in the microwave for 5 minutes. Do not overcook. Repeat with remaining apples.
Mix the sweet potatoes, cranberries, apples and heated brown sugar mixture together and divide between two 3-quart casseroles.
Make the praline streusel topping by combining the softened butter, brown sugar and flour. Mush this together with fingers, and crumble it on top of the casseroles.
Bake at 350 degrees for about an hour. This reheats well.
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