I based this recipe on one in a very old cookery book called Be Bold With Bananas which was produced by the Banana Control Board way back in the *mumbles*. Now I know you are thinking ‘”this bird has a thing about sweet potatoes’” and you would be right, I love them and they are plentiful at the moment.
However, be very thankful I cooked the bake, I was sorely tempted by this photo…not! Food styling has come a long way hey? *sniggers*
I mean the banana thingy is phallic enough, but no, they reinforce the inference with a candle in the background…bold indeed!
Anyway, back to my side dish, yes it is sweet, and fattening, but it was delicious served with a simple grilled pork chop and some wilted spinach, so it balanced out…right?
This would also go down well at a braai.
2 TBS butter
250ml orange juice
125 ml water + -
125 ml raisins/sultanas
500g orange sweet potatoes peeled and sliced
1/2 tsp salt
2 bananas peeled and sliced
breadcrumbs – optional
grated Parmesan cheese – optional
Preheat your oven to 180 c
Melt the butter in saucepan, add the orange juice and the sugar and heat to dissolve the sugar.
Add the raisins and potatoes with enough water to just cover them, cook until tender.
Add the salt and the bananas for about a minute.
Grease or spray your dish, place a layer of sweet potatoes, then the bananas, then another layer of potatoes, try and make sure all the raisins are underneath so they don’t burn.
Reduce the remaining liquid in the pan over a high heat until it is thick and syrupy, pour over the potatoes
Sprinkle with breadcrumbs and Parmesan.
Cover with foil or a lid and bake for 15 minutes, remove foil and bake for another 5 to 10 minutes to crisp and brown the top.
If you also love sweet potatoes, you might like my previous post, sweet potato mash Irish style, click on the photo to be taken to the recipe.