Recipe by *Parsley*
I love this! You can use sweet potatoes, but I prefer yams. No sugar or marshmallows in this. The sweetness comes from a banana. Great with ham or for Thanksgiving or anytime!
Top Review by griffinGal
I really enjoyed this recipe when my MIL introduced it to me a few Thanksgiving seasons ago. I love the hint of banana in this dish. It adds the right amount of sweetness to the sweet potatoes (or yams). I will make it for Thanksgiving this year but with modifications since my daughter is allergic to dairy. I will use vegan butter (Earth Balance) and Toffuti sour cream.
- 4 large yams, peeled and cut into chunks (about 3 lbs)
- 1 very ripe banana
- 3 tablespoons butter
- 3⁄4-1 cup light sour cream
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon cinnamon
- 1⁄8 teaspoon ginger
- 1⁄8 teaspoon nutmeg
- 1 tablespoon butter, melted
Directions See How It's Made
- Preheat oven to 350. Lightly spray a 2 quart casserole dish with nonstick cooking spray.
- Boil yam chunks in salted water until tender (about 10-15 minutes, depending on the size of your chunks). Drain.
- Place cooked, drained yam chunks in a large bowl. Add banana. Mash together with a potato masher.
- Add 3 tbsp butter and the sour cream. Mash to combine well. Mash in the salt, cinnamon, ginger and nutmeg.
- Place mashed mixture into prepared casserole dish. Evenly drizzle with the 1 tbsp melted butter.
- Bake uncovered, at 350 for 20 minutes or until top just begins to slightly brown.