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Health Information Library Recipes Sweet potatoes and roasted bananas

Sweet potatoes and roasted bananas

Nutrition Facts

Serving Size About 3/4 cup
Calories 156

Amount Per Serving
Monounsaturated fat Trace
Saturated fat Trace
Total fat Trace
Sodium 64 mg
Cholesterol 0 mg
Dietary fiber 5 g
Protein 2 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

When buying sweet potatoes, choose darker orange potatoes. They're much sweeter than the pale-skinned variety.

Ingredients

(Serves 6)
  • 1 1/2 pounds sweet potatoes, washed
  • 2 medium bananas, peeled and halved
  • 2 tablespoons orange juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground nutmeg
  • Red pepper flakes, to taste
  • 3 tablespoons brown sugar
  • Chopped parsley, for garnish

Directions

Heat the oven to 375 F. Lightly coat a baking dish with cooking spray.

Using a fork, poke several holes in the sweet potatoes. Bake until the potatoes are soft, about 1 hour. Remove from the oven and set aside. Peel when cool to the touch.

Place the banana halves in the prepared baking dish. Bake uncovered until the fruit is soft and juicy, about 15 minutes. Remove from the oven and pour the orange juice over the bananas. Stir to scrape the drippings and mash the bananas well.

In a large mixing bowl, add the bananas, sweet potatoes, spices and brown sugar. Using an electric mixer, blend until smooth.

Transfer to an ovenproof serving bowl and return to the oven. Bake until warmed through. Garnish with chopped parsley and serve.

Last Updated: July 1st, 2017