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Sweet Potato and Banana Casserole

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“This came from a McCall's Cooking School sheet I got years ago. Have made for Thanksgiving over the years and just love the combination of the sweet potatoes and bananas together. Enjoy.”
READY IN:
1hr 20mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Scrub potatoes; place in large saucepan with salt. Add boiling water to cover; bring to boil over high heat. Cover pan and reduce heat to low; simmer 30-35 minutes or until potatoes are tender. Drain, peel and cut potatoes crosswise into 1/4" thick slices.
  2. Preheat oven to 375. Using butter, margarine or solid vegetable shortening, thoroughly grease a 2 qt deep casserole dish.
  3. Peel bananas; cut into 1/4" thick slices. In medium bowl, place bananas and orange juice; toss to coat. In small bowl, mix brown sugar with cinnamon. Set aside.
  4. In bottom of prepared casserole dish, arrange 1/3 of the potato slices in a single layer, overlapping the slices slightly. Top with half of the banana slices and sprinkle with 1/3 of the sugar mixture. Dot with 1/3 of the butter.
  5. Repeat layering with another 1/3 of the potato slices and the remaining bananas, reserving some bananas for the top. Sprinkle with 1/3 of the sugar mixture and 1/3 of the butter. Top with remaining potato slices; arrange several banana slices on top. Sprinkle with remaining sugar mixture; dot with remaining butter and pour on rest of orange juice. Bake 45 minutes or until bubbly.

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