Sweet Potato Banana Casserole Recipes

SWEET POTATO AND BANANA CASSEROLE RECIPE

Steps:

• Mix all ingredients.
• Beat until smooth; put into greased 1-quart casserole dish
• Bake at 350 degrees F for 20 minutes.

BANANA-ORANGE SWEET POTATO BAKE

Steps:

• Preheat oven to 350º. Place sweet potatoes in a large Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, covered, just until tender, 12-15 minutes. Drain; cool slightly. Return to pan; mash with brown sugar, butter, salt, cloves and pepper until smooth. Stir in orange zest, orange juice and, if desired, liqueur. Add bananas and eggs; mix well. Transfer to a greased 2-qt. baking dish. For topping, mix granola, pecans, coconut and brown sugar; sprinkle over sweet potatoes. Drizzle with melted butter. Bake, uncovered, until heated through, 35-45 minutes.

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.

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 them in a roasting pan and roast for 30 minutes. Toss the bananas into the pan and continue roasting for 10 to 15 minutes, until both the bananas and potatoes are very soft. Remove the pan from the oven but don't turn the oven off.
• When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl. Peel the bananas and add them to the bowl along with 1 stick of the butter, and the honey. Season with salt and beat vigorously with a wooden spoon until everything's well combined and the mixture is fluffy. Spoon into an oven-proof serving bowl and smooth the top.
• In a separate mixing bowl, use your fingers to rub together the remaining stick of butter, the brown sugar, flour, and pecans until the mixture is the consistency of coarse crumbs. Sprinkle the crumb mixture over the sweet potatoes and return to the oven. Cook for about 20 minutes, until the crumbs are golden. Serve hot.

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

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.

MASHED SWEET POTATOES AND BANANAS WITH PECAN STREUSEL

Steps:

• Preheat oven to 400°F. Pierce sweet potatoes with fork. Place on rimmed baking sheet or in roasting pan and bake until almost soft, about 40 minutes. Add bananas to roasting pan alongside sweet potatoes and bake until banana skins brown, about 10 minutes. Let sweet potatoes and bananas stand at room temperature until cool enough to handle, about 15 minutes (maintain oven temperature). Cut sweet potatoes in half. Scoop flesh from sweet potatoes into large bowl. Peel bananas; add to bowl. Add 1/2 cup butter and honey; beat with wooden spoon until blended and fluffy. Season to taste with salt. Transfer to 8- to 10-cup ovenproof baking dish.
• Mix nuts, sugar, and flour in bowl. Add 1/2 cup butter; mix with fingertips until coarse crumbs form. (Potatoes and streusel can be made 1 day ahead. Cover separately; chill. Before continuing, preheat oven to 400°F.) Sprinkle streusel over potatoes. Bake until top is golden brown and potatoes are hot, about 25 minutes.