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Roasted Banana & Sweet Potato Mash

Serve this unusual mash as part of a Caribbean-themed meal, or even on your holiday table for something exotic. Bananas and sweet potatoes caramelize when roasted, and can be made a day ahead. Use a blender for the smoothest texture, or mash by hand for a rustic dish.

Serves 8
Ready in 40 mins
Prep time 10 mins
Cooking time 30 mins
92 calories per serving


> 3 medium sweet potatoes (about 2 lbs) washed
> 2 large bananas, ripe
> 3/4 cup coconut milk
> 1/2 tsp ground cinnamon
> 1/4 tsp salt


Preheat oven to 375ºF. Poke holes in the sweet potatoes and place on a baking sheet. Roast potatoes in oven for 30 minutes. During the last 10 minutes, add the whole bananas, including the peel, to the pan. After 10 minutes, check the potatoes and bananas; both should be very soft. If not, continue cooking for an additional 5 minutes or until done.
Remove from oven, let stand until cool enough to handle. Remove the peel from the potatoes and the bananas, cut into slices and place slices into a large bowl. Mix* the potatoes and bananas together. Add the remaining ingredients and continue to mix to desired consistency. Serve immediately or make a day ahead, store in airtight container in refrigerator and reheat to serve. *For smoothest texture, use a blender or food processor. For a coarse texture, use a potato masher.

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