Pre-prep:  Scrub sweet potatoes; peel and halve bananas; chop cilantro, if desired.

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)