|
Sweet
Potatoes and Roasted Bananas
The
roasted bananas add not only sweetness, but creaminess - and a whisper
of banana flavor. Serve at Thanksgiving or anytime you want a great
side dish!
|
| Ingredients |
1
1/2 pounds sweet potatoes, scrubbed
2 medium bananas, peeled and cut in half
Butter-flavored cooking spray
3 tablespoons orange-flavored liqueur, dark rum or orange juice
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon nutmeg
1/8 to 1/4 teaspoon cayenne pepper or to taste (see note)
1/4 teaspoon salt
3 tablespoons brown sugar
1 tablespoon chopped cilantro (optional)
Pre-prep: Scrub sweet potatoes; peel and halve
bananas; chop cilantro, if desired. |
| Instructions |
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)
|
|
|
|
| Calories:
201 |
Sodium:
160 mg |
Calcium:
33 mg |
| Total
fat: 2.9 g |
Chol:
0 mg |
Carbs:
42 g |
| Sat
fat: 0.5 g |
Fiber:
3 g |
Protein:
1.5 g |
|