"With so many vegetarians in the crowd these days, I have started to prepare this vegetarian recipe, along with all of the traditional turkey and stuffing options." - Linda Bachmann, Gainesville

Ingredients

4 pounds sweet potatoes

2 large sliced Granny Smith apples

4 bananas, peeled and chopped

1 tbsp. vegetable oil

1 tbsp. butter

2 tbsp. minced fresh ginger

1/2 tsp. of cinnamon and allspice

1 tsp. salt

1 1/2 cups apple juice

1/2 cup fresh lemon juice

1/2 cup dried, chopped apricots

1/2 cup chopped pecans

Directions

Preheat oven to 350 degrees. Peel potatoes and boil until soft, drain. In a large nonstick skillet, sauté apples and bananas in oil and butter with ginger, cinnamon, allspice and salt. Cook slowly, covered, stirring occasionally for 10 to 15 minutes.

Coat a 9by13inch baking dish. Puree potatoes with fruit juices in a food processor. Stir sautéed fruit into puree. Add apricots. Heap into prepared baking pan. Top with pecans. Bake, uncovered for 45 minutes.

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