Sweet Potato And Banana Casserole Recipes

WHIPPED SWEET POTATOES AND BANANAS WITH HONEY

Steps:

• Preheat the oven to 375 degrees F. Prick the sweet potatoes all over with a fork, put in a roasting pan and roast 30 minutes. Toss the bananas into the pan and continue roasting until the bananas and potatoes are very soft, 10 to 15 more minutes. Remove from the oven but don't turn off the oven.
• When the potatoes are cool enough to handle, cut in half and scoop out the flesh into a large bowl. Peel the bananas and add them to the bowl along with 1 stick butter and the honey. Season with salt and beat vigorously with a wooden spoon until everything is well combined and the mixture is fluffy. Spoon into a shallow 2-quart baking dish; smooth the top.
• Use your fingers to rub the remaining stick of butter, the brown sugar, flour and pecans in a bowl until the mixture is combined. Sprinkle over the sweet potatoes and return to the oven until the topping is golden brown, about 20 minutes.

SWEET POTATO AND BANANA CASSEROLE

Steps:

• Scrub potatoes; place in large saucepan with salt. Add boiling water to cover; bring to boil over high heat. Cover pan and reduce heat to low; simmer 30-35 minutes or until potatoes are tender. Drain, peel and cut potatoes crosswise into 1/4" thick slices.
• Preheat oven to 375. Using butter, margarine or solid vegetable shortening, thoroughly grease a 2 qt deep casserole dish.
• Peel bananas; cut into 1/4" thick slices. In medium bowl, place bananas and orange juice; toss to coat. In small bowl, mix brown sugar with cinnamon. Set aside.
• In bottom of prepared casserole dish, arrange 1/3 of the potato slices in a single layer, overlapping the slices slightly. Top with half of the banana slices and sprinkle with 1/3 of the sugar mixture. Dot with 1/3 of the butter.
• Repeat layering with another 1/3 of the potato slices and the remaining bananas, reserving some bananas for the top. Sprinkle with 1/3 of the sugar mixture and 1/3 of the butter. Top with remaining potato slices; arrange several banana slices on top. Sprinkle with remaining sugar mixture; dot with remaining butter and pour on rest of orange juice. Bake 45 minutes or until bubbly.

SWEET POTATO CASSEROLE WITH BANANAS

Steps:

• Scrub the sweet potatoes and then peel with a vegetable peeler. Cut the potatoes into chunks and put them in a large saucepan. Fill the pan with water to cover the sweet potatoes and add 1 teaspoon of salt.
• Place the saucepan over high heat and bring to a boil. Reduce the heat to medium-low and continue cooking for about 25 to 30 minutes, or until the potatoes are very tender. Drain thoroughly and transfer the potatoes to a large bowl. Mash until very smooth. Let the mixture cool slightly.
• Alternatively, bake the scrubbed unpeeled sweet potatoes in a 375 F oven for about 45 minutes, or until very tender. Let them cool, scoop the sweet potato out of the skins, and mash.
• Heat oven to 350 F.
• Grease a 2 1/2-quart baking dish.
• To the sweet potatoes, add the beaten eggs, brown sugar, orange juice, butter, cinnamon, and nutmeg. Beat by hand or with an electric mixer until well blended. Fold in the diced bananas.
• Spoon the mixture into the prepared baking dish; cover with foil.
• Bake in the preheated oven for 20 to 25 minutes. Remove the foil and bake an additional 10 minutes. Serves 6 to 8 Variations

MASHED SWEET POTATO CASSEROLE TOPPED WITH CARAMELIZED BANANAS

Steps:

• Preheat oven to 350 degrees F.
• Place sweet potatoes on a baking sheet and roast until tender, about 1 hour. Remove from heat and let cool until cool enough to handle. (Keep oven at 350 degrees F). Peel and mash sweet potatoes in a bowl until smooth. Stir in the butter, stock, salt, pepper, and cinnamon. Transfer to a casserole dish. Cover the surface of the potatoes with the banana slices by laying them on top, slightly overlapping in concentric circles. Sprinkle the brown sugar evenly over the top. Bake for 20 minutes or until the top is browned.

MASHED SWEET POTATOES WITH BANANA AND BROWN SUGAR

Steps:

• 1. Wash each of the potatoes well, poke holes into them with a fork, rub each with about 1 teaspoon of salt, and wrap with heavy-duty aluminum foil.
• 2. Place directly on hot coals and cook for about 20 minutes, or cook in a 350°F barbecue for about 50 minutes, or until tender when pierced with a paring knife. At the same time, cook the banana in the peel until blackened, about 15 minutes.
• 3. Carefully take the potatoes out of the foil and scoop the flesh out from the skin into a large bowl. Cover with foil. Scoop the flesh out of the banana into a separate bowl.
• Increase temperature to high.
• 4. Place a small roasting pan or deep baking dish with high sides that can take the direct flame (a 13 x 9-inch baking dish with a 15-cup capacity is ideal) over the heat and let heat up for 5 minutes.
• Add the butter and let melt. Add the cream, cinnamon stick, brown sugar, potatoes, banana, 1 teaspoon of salt, and 1 teaspoon of pepper. Using a potato masher, mash the potatoes and banana, and stir to combine.
• Season to taste with additional salt and pepper as needed.

SWEET POTATO AND BANANA CASSEROLE

Steps:

• In a large saucepan cook sweet potatoes, covered, in enough boiling salted water to cover for 30 to 40 minutes or until tender; drain.
• Peel potatoes; mash with an electric mixer at low speed.
• Beat in mashed banana, butter or margarine, lemon peel, and salt.
• Beat until fluffy; add egg yolks and beat well.
• Beat egg whites until stiff peaks form; fold into sweet potato mixture.
• Spoon sweet potato mixture into a buttered 1 1/2-quart casserole. Cover and bake at 350° for 20 minutes; uncover and bake 20 to 25 minutes longer.

SWEET POTATO-BANANA CASSEROLE

Steps:

• Cook potatoes in small amount of water until tender.
• Mash and beat.
• Add nuts, 4 tablespoons butter, sugar and coconut. If the mixture is dry, add either a little cream or orange juice to moisten.
• Pour 1/2 of the sweet potato mixture into a buttered casserole.
• Cover with mashed bananas and then top with rest of sweet potato mixture.
• Combine crushed corn flakes, 2 tablespoons butter and brown sugar.
• Cover top of sweet potatoes.
• Bake at 350 degrees for 20 minutes.