I make sweet potato pie two ways- with and without roasted bananas. This is the version with roasted bananas. Putting bananas in sweet potato pie may seem weird but both bananas and sweet potatoes are Caribbean staples and the bananas are sweet and cuts down the amount of refined sugar necessary for the recipe.
Ingredients
• 4 large sweet potatoes
• 4 bananas
• 2 sticks of butter softened (salted or unsalted)
• salt
• 2 teaspoons nutmeg
• 3 tablespoons cinnamon +/- to taste
• 1/2 cup brown sugar
• 1 pack frozen pie crust
* you will need aluminum foil and cookie sheets
Take the pie crusts out of the freezer, separate and allow them to defrost. Boil water and pre-heat the oven to 375 (temperature varies by region). Skin and boil potatoes. I like to cut them in halves or fourths so they will boil quicker. Put the potatoes in the boiling water with a couple pinches of salt. Boil the potatoes until they are soft. I like to poke them with a fork to check.
When the sweet potatoes are almost soft, place the bananas in the oven to roast for about 10 minutes (time varies by region). When the peels of the bananas are all dark brown, they are ready to remove. Carefully remove the bananas from the oven; they will open and fall apart easily and the juices are very hot. Set the bananas to the side.
When the sweet potatoes are completely soft, drain the water from the pot and put the potatoes in a large bowl. Use a fork to break the potatoes apart. At this point, I put the cookie sheets in the oven. Use a cake mixer to whip the potatoes until creamy. Start the mixer on low then increase the speed as the potatoes soften. Whip on high for at least a minute or two. Use a fork to check for lumps; continue to mix as necessary. Add the roasted banana, softened butter, and a couple pinches of salt. Use the mixer to combine. Add the nutmeg, 2 tablespoons of cinnamon and 1/4 cup of brown sugar. Use the mixer to thoroughly combine and then taste. Add more cinnamon and sugar to taste.
Pour the mixture into the pie crusts. Tear or cut one inch strips of aluminum foil. Use the strips of aluminum foil to wrap the edges of the pie crusts; this stops the edges from browning too quickly. Place the pies on the cookie sheets. The purpose of doing this is that the preheated sheets brown the bottom of the pie crust while the pie cooks. Bake for 15-20 minutes (time varies by region). After baking the pies, I like to turn the broiler on and let the pies broil for about 2 minutes (or until the top of the pies brown slightly). This creates a film on the top of the pie. Remove from the oven and allow them to cool.
Bag any left over pie filling in a freezer bag and freeze. Be sure to label the bag before you fill it with what it is and the date you are bagging it.
Enjoy!
Ingredients
• 4 large sweet potatoes
• 4 bananas
• 2 sticks of butter softened (salted or unsalted)
• salt
• 2 teaspoons nutmeg
• 3 tablespoons cinnamon +/- to taste
• 1/2 cup brown sugar
• 1 pack frozen pie crust
* you will need aluminum foil and cookie sheets
Take the pie crusts out of the freezer, separate and allow them to defrost. Boil water and pre-heat the oven to 375 (temperature varies by region). Skin and boil potatoes. I like to cut them in halves or fourths so they will boil quicker. Put the potatoes in the boiling water with a couple pinches of salt. Boil the potatoes until they are soft. I like to poke them with a fork to check.
When the sweet potatoes are almost soft, place the bananas in the oven to roast for about 10 minutes (time varies by region). When the peels of the bananas are all dark brown, they are ready to remove. Carefully remove the bananas from the oven; they will open and fall apart easily and the juices are very hot. Set the bananas to the side.
When the sweet potatoes are completely soft, drain the water from the pot and put the potatoes in a large bowl. Use a fork to break the potatoes apart. At this point, I put the cookie sheets in the oven. Use a cake mixer to whip the potatoes until creamy. Start the mixer on low then increase the speed as the potatoes soften. Whip on high for at least a minute or two. Use a fork to check for lumps; continue to mix as necessary. Add the roasted banana, softened butter, and a couple pinches of salt. Use the mixer to combine. Add the nutmeg, 2 tablespoons of cinnamon and 1/4 cup of brown sugar. Use the mixer to thoroughly combine and then taste. Add more cinnamon and sugar to taste.
Pour the mixture into the pie crusts. Tear or cut one inch strips of aluminum foil. Use the strips of aluminum foil to wrap the edges of the pie crusts; this stops the edges from browning too quickly. Place the pies on the cookie sheets. The purpose of doing this is that the preheated sheets brown the bottom of the pie crust while the pie cooks. Bake for 15-20 minutes (time varies by region). After baking the pies, I like to turn the broiler on and let the pies broil for about 2 minutes (or until the top of the pies brown slightly). This creates a film on the top of the pie. Remove from the oven and allow them to cool.
Bag any left over pie filling in a freezer bag and freeze. Be sure to label the bag before you fill it with what it is and the date you are bagging it.
Enjoy!
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