In celebration of Equal Exchange Banana Month we whipped up some sweet potatoes and bananas. It may not be the most typical of pairings, but it works! Really! I mean, if marshmallows can top sweet potatoes, perhaps some banana mixed in isn’t so strange after all. Roasting the bananas allows their sweetness and flavor to really shine and to keep any added sweetener to a minimum.
You can serve this as a side dish, to top a shepherd’s pie or to serve at a holiday feast, such as Easter.
Peel and roughly chop the sweet potatoes. Put them in a large pot and cover with plenty of water. Bring to a boil over medium high heat and cook for about 20 minutes or until they're tender.
While the sweet potatoes boil place two bananas, unpeeled, on a small baking sheet. Put them in the oven and roast for 15 minutes or until very soft. Let cool for a couple of minutes until easy to handle.
When the potatoes are done cooking, drain off the water and return them to the pot. Squeeze the bananas out of their peels and add them to the pot. Mash the two together, then stir in the butter, maple syrup, salt and half and half. Taste and adjust to your liking, adding more maple syrup or salt, if needed.