|
| Sweet Potatoes & Roasted Bananas
1 1/2 pounds of sweet potatoes, washed
2 medium bananas, halved
2 tablespoons of orange juice
1/2 teaspoon of cinnamon
1/4 teaspoon of cardamom
1/4 teaspoon of nutmeg
Red pepper, to taste
3 tablespoons of brown sugar
Parsley, for garnish |
|
Preheat oven to 375ºF. Poke holes in the sweet potatoes in several places. Bake about 1 hour or until soft. Peel bananas; put halves into a baking dish coated with non-stick spray. Bake uncovered until bananas are soft and juicy (about 15 minutes). Remove from oven and pour juice over bananas. Stir to scrape up drippings and mash bananas well. When potatoes are soft, remove from oven; let cool and peel. Place in mixing bowl; add bananas, spices and brown sugar. Mash. Serve garnished with parsley. This recipe yields 4 servings.
Nutritional Analysis Per Serving: Calories 170; Fat (grams) trace; Percent calories from fat 0; Percent polyunsaturated 0; Percent saturated 0; Percent monounsaturated 0; Cholesterol (milligrams) 0; Sodium (milligrams) 20; Protein (grams) 2; Carbohydrate (grams) 40; Dietary fiber (grams) 4.
Formatted for MC5 11-28-1999 by Joe Comiskey - jcomiskey@krypto.net
|
