Prep Time: 15 minutes
Total Time: 2 hours
Cook Time: 1 hour 45 minutes
Servings: 8
An elegant replacement for the holiday candied yams, but easy enough for any weeknight dinner. This tantalizing dish is perfect for Thanksgiving or any occasion.
Ingredients:
- 5
Chiquita Bananas
- 5
Sweet potatoes, medium size
- 1/2 cup
Butter, melted and divided
- 1 1/4 cups
Brown sugar, divided*
- 1/2 tsp.
Salt
- 1/2 tsp.
Nutmeg
- 1/2 tsp.
Cinnamon
- 1/3 cup
Wheat flour
- 1 1/2 cups
Walnuts
Instructions for:
moist Chiquita Banana and Sweet Potato Casserole Recipe
Preheat oven to 350 degrees F. Using a fork, poke holes in sweet potatoes and bake until soft, about 1 hour. Add whole bananas in their skin and bake an additional 15 minutes in the oven. Once cooled, peel and place in mixer with 1/4 cup butter, 1/2 cup sugar, salt, nutmeg and cinnamon. Mix until smooth. Spray a 2 1/2 quart casserole dish with non-stick cooking spray or line with non-stick foil. Place sweet potato mixture into prepared dish and set aside. Then in same mixing bowl add walnuts, wheat flour, remaining butter and brown sugar and mix for 30 seconds. Spread on top of casserole and bake in oven at 350 degrees F for 20 to 30 minutes, then serve.
Tip: You can make this casserole one day before your event.
Tip: They can also be cooked in round ramekins for a nice presentation.
*For a lower sugar version, try replacing brown sugar with no-calorie brown sugar substitute.
Nutrition Information Per Serving:
Calories 480; Total Fat 27 g (Sat 9 g, Trans 0 g, Poly 11 g, Mono 5 g); Cholesterol 30 mg; Sodium 190 mg; Potassium 920 mg; Total Carbohydrates 59 g; Dietary Fiber 8 g; Total Sugars 31 g; Protein 7 g. Percent Daily Value: Vitamin A 440%; Vitamin B6 35%; Vitamin C 50%; Calcium 8%, Iron 10%.