roasted banana and sweet potato mash
prep time: 10 minutes
cook time: 30 minutes
ready in: 40 minutes
makes: 8 servings, 1/2 cup each
- 3 medium sweet potatoes (about 2 lbs) washed
- 2 large bananas, ripe
- 3/4 cup coconut milk
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.
- Preheat oven to 375 °F. Poke holes in the sweet potatoes and place on a baking sheet. Roast potatoes in oven for 30 minutes. During the last 10 minutes, add the whole bananas, including the peel, to the pan. After 10 minutes, check the potatoes and bananas; both should be very soft. If not, continue cooking for an additional 5 minutes or until done.
- Remove from oven, let stand until cool enough to handle. Remove the peel from the potatoes and the bananas, cut into slices and place slices into a large bowl. Mix* the potatoes and bananas together. Add the remaining ingredients and continue to mix to desired consistency. Serve immediately or make a day ahead, store in airtight container in refrigerator and reheat to serve.
Tip: *For smoothest texture, use a blender or food processor. For a coarse texture, use a potato masher.
per serving: 110 calories, 0.5g total fat, 0.5g saturated fat, 0g cholesterol, 100mg sodium, 25g carbohydrates, 3g dietary fiber, 10g sugars, 2g protein