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1.
Preheat oven to 400 0 F. Use a sharp fork to pierce the potatoes
in several places; place potatoes on oven rack, with a foil-covered
baking sheet on the rack below to catch any drips. Bake 50 minutes
or until easily pierced by a knife and juices are starting to seep
from the holes. Remove from oven.
2.
Meanwhile, put bananas in a baking dish coated with cooking
spray and bake until bananas are oozing caramel and bottom of dish
is golden brown, about 20 minutes. (You can do this in the same
oven with the sweet potatoes.)
3.
Pour the liqueur over the bananas, scrape the brown bits off the
bottom of the dish and mash the bananas well.
4.
When potatoes are cool enough to handle, remove peel, cut into chunks
and transfer to a mixing bowl; add bananas, spices and brown sugar.
Mash or beat with electric mixer to desired consistency. (Mixture
will be thick.)
5.
To serve, coat a 4-ounce ramekin with cooking spray, fill with
potatoes and press gently. Turn upside-down over serving plate and,
with a firm smack, force potatoes out of ramekin onto the plate.
Do this with each serving. Garnish with cilantro, if desired.
Note:
If you make these in advance, go easy on the cayenne. It gets hotter
after sitting overnight.
Serves
6 (each serving is 3/4 cup)
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