Fresh sweet potatoes layered with bananas, butter, brown sugar, cinnamon and orange juice is a delicious Fall side dish.
Years ago I had copied a recipe down from my mother called Sweet Potato Banana Casserole. She had found it in a magazine back in the 80’s and for the life of me I can’t find it anywhere!
A few years ago I tried making this recipe, but something didn’t taste right so I never shared it and it went back into the folder to try it again one day. Since it’s a recipe that would taste great on your Thanksgiving table, I decided to try again and this time I got it right!
One of our favorite Thanksgiving sides is sweet potato casserole; which has a praline topping. It’s AMAZING, but this recipe is just as sweet and delicious without the added nuts.
Ingredients Needed
For this recipe you’ll need the following:
- fresh sweet potatoes or yams
- bananas
- butter
- light brown sugar
- ground cinnamon
- orange juice
If you want to save some time in preparation, you can use canned yams since they are already cooked. However, they tend to be too sweet for me since they’re usually packed in syrup.
Fresh is always better in my opinion so you can also cook the potatoes the day before you assemble and bake the casserole.
How do you make Sweet potato banana casserole?
Start by adding the sweet potatoes to a pot; then cover with water and place on the stove. Bring the water to a boil; then cook the potatoes until they are fork tender.
Time will vary depending on the size of your potatoes, but mine took approximately 30 minutes. Remove the potatoes from the water and cover with cold water several times until they are cool enough to handle.
Peel the skins from the potatoes, cut them in half lengthwise; then slice each half into 1/2-inch thick slices. Next, combine the sugar and cinnamon in a small bowl and mix together.
Add the melted butter to the bottom of a 2-quart oven safe casserole dish; then place a layer of the sliced sweet potatoes on the bottom. Top with sliced bananas and sprinkle some sugar on top.
Place another layer of sweet potatoes and bananas on top of that, pour the orange juice on top; then top with remaining sugar mixture. Place in a preheated 350 degree F oven for 30 minutes until hot and bubbly; serve hot.
Serving Suggestions
This sweet potato casserole with bananas was delicious, sweet and would make the perfect accompaniment to many Fall meals.
Some suggestions include:
- Bacon Roasted Turkey
- Maple Balsamic Whole Roasted Chicken
- Honey Pecan Pork Chops
- Chicken Vermont
- Dijon Maple Grilled Shrimp Skewers
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
More Sweet Potato Recipes
- Roasted Sweet Potatoes
- Sweet Potato Hash
- Crown Royal Mashed Sweet Potatoes
- Sausage Breakfast Casserole with Sweet Potatoes
- Sweet Potato and Sage Risotto
- Roasted Sweet Potato and Apple Casserole
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Ingredients
- 2 pounds sweet potatoes (1 large or 2 small)
- 2 bananas, peeled and sliced
- 3 tablespoons melted butter
- 1/3 cup light brown sugar
- 2 teaspoons ground cinnamon
- 1/4 cup orange juice
Instructions
- Add the sweet potatoes to a pot; then cover with water and place on the stove. Bring the water to a boil; then cook the potatoes until they are fork tender. (Time will vary depending on the size of your potatoes, but mine took approximately 30 minutes.)
- Preheat oven to 350 degrees F.
- Remove the potatoes from the water and cover with cold water several times until they are cool enough to handle. Peel the skins from the potatoes, cut them in half lengthwise; then slice each half into 1/2-inch thick slices.
- Next, combine the sugar and cinnamon in a small bowl and mix together.
- Add the melted butter to the bottom of a 2-quart oven safe casserole dish; then place a layer of the sliced sweet potatoes on the bottom. Top with sliced bananas and sprinkle some sugar on top.
- Place another layer of sweet potatoes and bananas on top of that, pour the orange juice on top; then top with remaining sugar mixture.
- Place in the oven for 30 minutes until hot and bubbly; serve hot.
Interesting!