Banana Sweet Potatoes

READY IN: 1hr 10mins
Recipe by KateL

Entered for safe-keeping. From Mary Wagner, Salt Lake City, Utah, as submitted to BH&G. As written, the recipe seems to be dry, so I recommend that 2 teaspoons of orange juice be added with the egg yolks in step 5 as recommended by a reviewer.

Top Review by bluemoon downunder

I was so excited when I tagged this recipe in 123 Hit Wonders and, having made it twice, I'm still excited by it and am looking forward to experimenting with it further. I had never tried banana with sweet potatoes and loved the idea. I took heed of Juli B's Hive's experience of her potatoes being a little dry and went to the Zaar Kitchen Dictionary. On the strength of what I found there, I added a couple of teaspoons of orange juice with the egg yolks. That, of course, also added another citrus flavour. YUM! I also added about 1/4 teaspoon of cinnamon and the second time I made this, I added some chopped walnuts at the end of step five. I love nuts in recipes if I can squeeze some in. Just loved everything about this, Kate. Thank you so much for sharing it. Sorry to have been so slow in reviewing it. When I'm on holidays, I cook a lot more but seem to be less organised in completing reviews.

Ingredients Nutrition


  1. In a large saucepan cook sweet potatoes, covered, in enough boiling salted water to cover for 30-40 minutes or until tender; drain.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. Peel potatoes; mash on low speed of electric mixer (do not add butter or milk).
  4. Add banana, butter or margarine, lemon peel, and salt. Beat until fluffy.
  5. Add yolks; beat well. Carefully fold stiff-beaten egg whites into potato mixture; turn into a buttered 1 1/2-quart casserole.
  6. Bake, covered, at 350 degrees Fahrenheit for 20 minutes; uncover and bake 25 minutes.

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