Sweet potato, coconut, and banana casserole

2:54 AM, Aug 14, 2013   |    comments
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Sweet Potato, Coconut and Banana Casserole  

By: Chef Mark McKinney

Yields   12


1.5 pound Sweet Potatoes, Fresh, Peeled, Quartered

3/4 gallon Water, Boiling

2 each Banana, Medium, Fresh

1 tbsp Honey

.75 tsp Cinnamon, Ground

1/4 tsp Ginger, Ground

pinch Allspice, Ground

3 fl. oz.  Coconut Milk, Light

3/4 cup  Cereal, Granola, No Raisins, Lowfat, Bulk


 Cook the sweet potatoes in the water over medium high heat, until they are completely soft and easily pierced with a paring knife. Drain and set aside.

Pre-heat an oven to 350 F. Place unpeeled bananas on a half sheet pan lined with parchment paper and bake for 10-12 minutes, the skins will brown and the bananas will get slightly sweeter. Remove from the oven and allow to cool slightly before removing the pulp from the skins.

In a mixer combine the cooked sweet potatoes, roasted banana, honey, spices and coconut milk. Blend on low speed until well incorporated and slightly fluffy.

Transfer the mixture to a large casserole dish.

Sprinkle the granola on the top of the casserole and bake in a 350 F oven for 10-15 minutes until an internal temperature of 145 has been reached, remove from the oven and serve immeadiately.

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