Sauteed Bananas And Sweet Potatoes Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Prick the sweet potatoes all over with a fork, put them in a roasting pan and roast for 30 minutes. Toss the bananas into the pan and continue roasting for 10 to 15 minutes, until both the bananas and potatoes are very soft. Remove the pan from the oven but don't turn the oven off.
• When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl. Peel the bananas and add them to the bowl along with 1 stick of the butter, and the honey. Season with salt and beat vigorously with a wooden spoon until everything's well combined and the mixture is fluffy. Spoon into an oven-proof serving bowl and smooth the top.
• In a separate mixing bowl, use your fingers to rub together the remaining stick of butter, the brown sugar, flour, and pecans until the mixture is the consistency of coarse crumbs. Sprinkle the crumb mixture over the sweet potatoes and return to the oven. Cook for about 20 minutes, until the crumbs are golden. Serve hot.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 5x8-inch baking dish.
• Place sweet potato into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash sweet potato until smooth.
• Sift flour, white sugar, and baking powder together in a large bowl. Whisk eggs and vanilla extract together in another large bowl.
• Melt butter in a saucepan over medium heat; cook and stir pumpkin seeds and brown sugar in hot butter until brown sugar is melted, 1 to 2 minutes. Stir bananas and mashed sweet potato into pumpkin seed mixture. Remove from heat and cool slightly.
• Stir banana mixture into egg mixture until well-combined. Pour banana-egg mixture into flour mixture and stir until batter is just combined; stir in raisins. Pour into prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour.

Steps:

• Scrub the sweet potatoes. Place them in a large saucepan, cover with water, and simmer until soft (about 20 minutes). When cool enough to handle, peel the sweet potatoes and cut into 2-inch thick pieces. Set aside.
• Melt 3 Tablespoons butter or margarine in large skillet over medium heat.
• Add bananas and fry, turning often, until well coated and heated through (about 5 minutes).
• Add sweet potatoes, toss carefully to coat, and heat through, about 5 minutes.

Steps:

• Preheat oven to 425 degrees F.
• Pierce the sweet potatoes with a fork and bake until tender, about 1 hour. Roast the bananas, with the skins on, for the last 15 minutes of cooking time. When cool enough to handle, peel the potatoes and bananas, and transfer to a food processor. Pulse until the potatoes are chunky.
• Add the butter and maple syrup, puree until smooth. Add the cinnamon, pumpkin pie spice and salt; puree to combine. Transfer to a shallow baking pan and smooth out the surface with a spatula.
• In a skillet, cook the pecans in butter over low heat and sprinkle with salt. Saute until well-coated, stirring occasionally, for about 5 minutes. Transfer the pecans to paper towels to drain. Arrange pecans on top of puree and sprinkle with brown sugar. Bake at 300 degrees F until heated through, about 20 minutes.

Steps:

• Wash and medium dice potatoes.
• Heat oil and butter together over med-high heat in a stanless steel or cast iron skillet with cover. (Will not work in a non-stick pan.).
• Add potatoes, salt and sugar and stir until potatoes are coated.
• Spread out into one layer. Allow to cook and brown WITHOUT touching for 4-5 minutes.
• Stir, flipping potatoes over. Lower heat to medium. (If using an electric range, turn heat off.) Cook another 3-4 minutes.
• Remove from heat and cover skillet. Let stand another 5 minutes.
• Now all that is left is to --.
• EAT!

Steps:

• Heat olive oil in a large nonstick skillet over medium heat. Cut sweet potatoes into cubes; cook, stirring, until starting to soften, 8 to 10 minutes.
• Add curry powder. Cook 1 minute. Add water and chopped red onion. Cook, stirring, until water evaporates and potatoes are tender and browned, about 10 minutes. Transfer to a bowl.
• In the same skillet, cook spinach in 2 batches, adding second batch when first wilts, 2 minutes. Drain; add to potatoes.
• Stir in balsamic vinegar; season with coarse salt and ground pepper.