Sweet Potato, Coconut and Banana Casserole
By: Chef Mark McKinney
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.