I've never made this one before. I found it on the Food Network's website, and I think I'm going to try it out for Thanksgiving. It's much healthier than cooking sweet potatoes with heavy cream, refined sugar, and marshmellows. I'll probably swap out the brown sugar for agave and the chicken soup for veggie broth. Other than that, it looks creative and delicious...
- 3 1/2 pounds sweet potatoes
- 2 teaspoons butter
- 1 cup chicken stock
- Salt and pepper
- 2 teaspoons ground cinnamon
- 2 large bananas, thinly sliced on an angle
- 1/4 cup dark brown sugar
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.
| Nutrition Information | |
| Nutritional Analysis per serving | Calories 274 |
| Fat 1.86 grams | Saturated Fat 0.79 gram |
| Carbohydrates 62.73 grams | Fiber 7.08 grams |
| |
This absolutely the best sweet potato and banana casserole ever.