Banana-Orange Sweet Potato Bake
“Welcome fall with this simple side dish. It’s a pleasant change of pace from the traditional casserole with marshmallows, and it’s quite popular at potlucks.” —Joan Hallford, North Richland Hills, Texas
| Servings | Prep Time | Cook Time |
| 10servings | 50minutes | 35minutes |
| Servings | Prep Time |
| 10servings | 50minutes |
| Cook Time |
| 35minutes |
Ingredients
- 5 medium sweet potatoes peeled and cubed, about 3 pounds
- 2/3 cup packed brown sugar
- 3 tbsp butter
- 1/4 tsp salt
- 1/4 tsp ground cloves
- 1/8 tsp pepper
- 2 tsp grated orange zest
- 1/3 cup orange juice
- 1/4 cup orange liqueur optional
- 3 medium ripe bananas mashed
- 2 large eggs lightly beaten
- Topping:
- 1/2 cup granola cereal
- 1/2 cup chopped pecans toasted
- 1/4 cup sweetened shredded coconut toasted
- 2 tbsp brown sugar
- 1/4 cup butter melted
- 1/4 cup butter melted
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
|
Instructions
- 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.
Recipe Notes
Nutrition Facts
.75 cup: 355 calories, 15g fat (7g saturated fat), 59mg cholesterol, 160mg sodium, 54g carbohydrate (33g sugars, 5g fibre), 5g protein.
