Sweet Potato and Banana Casserole |
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Prep Time: 35 Minutes Cook Time: 45 Minutes |
Ready In: 80 Minutes Servings: 12 |
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This came from a McCall's Cooking School sheet I got years ago. Have made for Thanksgiving over the years and just love the combination of the sweet potatoes and bananas together. Enjoy. Ingredients:
4 lbs sweet potatoes |
1 teaspoon salt |
6 medium bananas, about 2 1/2 lbs |
1/4 cup orange juice |
1/2 cup light brown sugar, firmly packed |
1/2 teaspoon cinnamon |
2 tablespoons butter or 2 tablespoons margarine |
Directions:
1. Scrub potatoes; place in large saucepan with salt. Add boiling water to cover; bring to boil over high heat. Cover pan and reduce heat to low; simmer 30-35 minutes or until potatoes are tender. Drain, peel and cut potatoes crosswise into 1/4 thick slices.
2. Preheat oven to 375. Using butter, margarine or solid vegetable shortening, thoroughly grease a 2 qt deep casserole dish.
3. Peel bananas; cut into 1/4 thick slices. In medium bowl, place bananas and orange juice; toss to coat. In small bowl, mix brown sugar with cinnamon. Set aside.
4. In bottom of prepared casserole dish, arrange 1/3 of the potato slices in a single layer, overlapping the slices slightly. Top with half of the banana slices and sprinkle with 1/3 of the sugar mixture. Dot with 1/3 of the butter.
5. Repeat layering with another 1/3 of the potato slices and the remaining bananas, reserving some bananas for the top. Sprinkle with 1/3 of the sugar mixture and 1/3 of the butter. Top with remaining potato slices; arrange several banana slices on top. Sprinkle with remaining sugar mixture; dot with remaining butter and pour on rest of orange juice. Bake 45 minutes or until bubbly.
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