Cinnamon Honey Mashed Sweet Potatoes And Banana Food

CINNAMON HONEY BUTTER MASHED SWEET POTATOES

Steps:

• Place cubed sweet potatoes into a large pot. Fill with water to cover. Place on the stove and bring to a boil over high heat.
• Once boiling, reduce heat to low and simmer sweet potatoes until tender (15-20 minutes). Drain well.
• Transfer sweet potatoes to a large mixing bowl while still hot. Add in butter, honey, cinnamon, and milk. Mash using a potato masher, or use a hand mixer to blend until smooth and well combined.
• Serve hot.

ROASTED HONEY-CINNAMON SWEET POTATOES

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil.
• Pierce the sweet potatoes all over and heat in the microwave on high, turning them over halfway through, until cooked through, 8 to 12 minutes. (Some potatoes will cook faster than others. After cooking halfway, check the potatoes every 2 minutes; they should feel soft when you squeeze them.) Cut into large chunks and place on the prepared baking sheet.
• Stir together the butter, honey, chile powder, cinnamon and 1/4 teaspoon salt in a small bowl. Pour the mixture over the potatoes and toss to coat. Roast until the honey butter is bubbly and the potatoes are glazed, 15 minutes. Toss well. Sprinkle with the chopped pecans and bake until the nuts are toasted, about 5 minutes more. Season with salt and serve.

SWEET POTATO BANANA BREAD

Steps:

• Preheat an oven to 350 ℉ and line a loaf pan with parchment paper or grease it with extra oil to prevent sticking.
• In a blender combine mashed sweet potato, mashed banana, maple syrup/honey, eggs, vanilla, oil, and vinegar and blend until smooth. Set aside.
• In a medium bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Stir together and then pour the contents of the blender into the bowl with the dry ingredients. Mix until well combined and batter has a smooth consistency.
• Fold in chocolate chips, reserving some for the top of the bread, if desired.
• Pour batter into the prepared loaf pan, using a spatula to spread the batter evenly throughout the pan. Top with a few reserved chocolate chips, if desired.
• Bake in the preheated oven for 35-40 minutes.
• Let loaf cool in pan for 15 minutes before transferring it to a wire cooling rack. Slice into 8 pieces and enjoy!
• Let cool completely and store in an air-tight container in fridge for up to 4 days or in the freezer for a month.

CINNAMON HONEY MASHED SWEET POTATOES AND BANANA

Steps:

• This works better if the sweet potatoes are recently boiled.
• Put all the ingredients, save the candied walnuts (optional) in a pot. Heat on low medium.
• When the butter started to melt (10 to 15 minutes), stir until the sugar and honey are both dissolved.
• Use either a potato masher or an immersion blend to puree mix. Cook for an additional 5-10 minutes.
• Convert to a serving dish. Optionally sprinkle with candied walnuts. Enjoy!

WHIPPED SWEET POTATOES AND BANANAS WITH HONEY

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.

ROASTED SWEET POTATOES WITH HONEY AND CINNAMON

Steps:

• Preheat oven to 375 degrees F.
• Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.
• Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.

MASHED SWEET POTATOES WITH BANANA AND BROWN SUGAR

Steps:

• 1. Wash each of the potatoes well, poke holes into them with a fork, rub each with about 1 teaspoon of salt, and wrap with heavy-duty aluminum foil.
• 2. Place directly on hot coals and cook for about 20 minutes, or cook in a 350°F barbecue for about 50 minutes, or until tender when pierced with a paring knife. At the same time, cook the banana in the peel until blackened, about 15 minutes.
• 3. Carefully take the potatoes out of the foil and scoop the flesh out from the skin into a large bowl. Cover with foil. Scoop the flesh out of the banana into a separate bowl.
• Increase temperature to high.
• 4. Place a small roasting pan or deep baking dish with high sides that can take the direct flame (a 13 x 9-inch baking dish with a 15-cup capacity is ideal) over the heat and let heat up for 5 minutes.
• Add the butter and let melt. Add the cream, cinnamon stick, brown sugar, potatoes, banana, 1 teaspoon of salt, and 1 teaspoon of pepper. Using a potato masher, mash the potatoes and banana, and stir to combine.
• Season to taste with additional salt and pepper as needed.

WHIPPED SWEET POTATOES AND BANANAS WITH HONEY

Steps:

• You can roast the potatoes and bananas ahead of time, then put it all together just before serving. Then heat it up in the oven.
• Preheat the oven to 400 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.

CINNAMON-HONEY SWEET POTATOES

Steps:

• Preheat oven to 350°F.
• Lightly spray 9" dish with cooking spray.
• Arrange potatoes in bottom.
• Sprinkle with cinnamon, ginger and orange juice and honey.
• Bake covered for 50-60 minutes till tender.

HONEY ROASTED SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Toss sweet potatoes, 1/2 cup honey, and olive oil together in a bowl until potatoes are completely coated. Spread potatoes out on a baking sheet and drizzle any remaining olive oil mixture over the top.
• Bake in the preheated oven until tender, 25 to 30 minutes. Cool on the baking sheet, 5 to 10 minutes; dust potatoes with cinnamon. Transfer sweet potatoes to plates and drizzle with remaining honey.