Sweet Potato And Banana Smoothie Food

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.

SWEET POTATO/BANANA SMOOTHIE

Steps:

• Blend all ingredients well.
• Freeze any portion you won't consume in the next day or two.
• Serve warm or cold and ENJOY!

SWEET POTATO AND BANANA SMOOTHIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake sweet potato in the preheated oven until tender and cooked through, about 1 hour. Remove peel from cooked sweet potato and cool in the refrigerator 8 hours or overnight.
• Blend sweet potato, banana, soy milk, and cinnamon together in a blender until smooth.

SWEET POTATO & BANANA MASH

Steps:

• Wash sweet potatoes and roast in a in a 375°F preheated oven for 75-90 minutes, or until soft and starting to release some juice.
• Add bananas during the last 15 minutes of cooking.
• While the potatoes are cooking melt the 2 tablespoons of butter in a skillet and toast the pecans over a medium heat, tossing often.
• All the butter will be absorbed and the nuts will be slightly fragrant.
• Add a bit of salt and toss again.
• After roasting let the potatoes cool enough to just handle them, peel and mash with bananas, melted butter, granulated sugar and honey.
• Season to taste and add more sugar if desired (it will depend on your taste and how sweet the veggies are to begin with) In a small bowl mix the 2 tablespoons of cold butter into the brown sugar with your fingers, it'll be lumpy, but that's OK.
• Spread the mashed mixture in a buttered baking dish, cover with pecans and sprinkle with brown sugar/butter combination. Bake at 350°F for 20-30 minutes until the topping is partially melted.

BANANA SWEET POTATO CAKE

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.