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1
Preheat the oven to 350F.
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2
Place the sweet potatoes in a large pot.
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3
Add enough water to cover by 1 inch, a pinch of salt, 1/2 of the orange zest, 1 cinnamon stick, the bay leaf and clove studded onion.
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4
Bring to a boil, lower the heat and simmer for about 20 to 25 minutes or until fork tender.
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5
While the sweet potatoes are cooking, prepare the fruit.
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6
Melt 1 tablespoon of the butter in a heavy-bottomed pan over medium heat.
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7
Add the apple, banana, remaining orange peel, and remaining stick of cinnamon and saute until lightly caramelized, stirring often, about 7 to 10 minutes.
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8
Transfer the fruits to a plate with a slotted spoon.
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9
Add 1 tablespoon of the sugar of the pan, cook to a light brown caramel, carefully add the orange juice, and reduce to 1 tablespoon.
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10
Add 3/4 of the heavy cream and boil for 3 to 4 minutes.
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11
Return the cooked fruit to the pot, mix well, and simmer for 3 to 4 minutes.
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12
Remove from heat and discard the orange peel and cinnamon stick.
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13
Keep warm.
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14
When the sweet potatoes are done, drain them well and discard the orange peel, cinnamon stick, bay leaf, and onion.
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15
Transfer the warm sweet potatoes to a food processor.
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16
Add the fruit, salt and pepper, and puree.
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17
Mix in the remaining cream if the puree is too thick, and taste for seasoning.
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18
Transfer the puree to a gratin serving dish and sprinkle with the gingerbread crumbs.
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19
Bake in the oven for 15-20 minutes or until the top is light golden brown.
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20
Serve immediately.
