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