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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
  • Total Time
    Prep: 50 min. Bake: 35 min.
  • Makes
    10 servings

Ingredients

  • 5 medium sweet potatoes (about 3 pounds), peeled and cubed
  • 2/3 cup packed brown sugar
  • 3 tablespoons butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon pepper
  • 2 teaspoons 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 tablespoons brown sugar
  • 1/4 cup butter, melted

Directions

  • 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.
Nutrition Facts
.75 cup: 355 calories, 15g fat (7g saturated fat), 59mg cholesterol, 160mg sodium, 54g carbohydrate (33g sugars, 5g fiber), 5g protein.

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