This Southern Sweet Potato Casserole is about as old as my daughter, 32 years. Back in the day when I used to tear recipes out of magazines thinking I was going to write them down on recipe cards.
My ambition to do this was more than my desire to get it done. Almost like your eyes are to big for your stomach, are you smelling what I’m selling? (Me and my movie lines. It’s almost if I quit saying them, I’ll forget about it.) See what I did there? 😸
Ok, so I’m no Donnie Brasco. Now I know your wanting to google him right now, but don’t leave until you get this delicious recipe. Makes 12 servings (I’ve made this for a few Thanksgiving and Christmas dinners over the years and always got some 👍🏼)
4 lbs of sweet potatoes, scrubbed, peeled and sliced 1/4” thick.
1 teaspoon salt
6 bananas, peeled
1/2 cup brown sugar, firmly packed
1/2 teaspoon ground cinnamon
4 tablespoons butter plus some to grease casserole dish
1/4 cup orange juice
Preheat oven to 375F. Boil potatoes in salted water until fork tender, drain and set aside. Using the butter, grease a 2 qt. casserole dish. Cut the peeled bananas into 1/4” slices. In a medium size bowl add the bananas and orange juice, mix to coat. In another small bowl mix together the brown sugar and the cinnamon. In the bottom of the prepared casserole dish layer 1/3 of the potatoes, then 1/2 of the bananas, sprinkle 1/3 of the sugar mixture and use 1/3 of the butter. Repeat layering reserving 12 slices of bananas for the top. Finish the third layer with the remaining potatoes and the 12 banana slices and the rest of the sugar mixture and butter. If there is any orange juice remaining in the bowl pour it on top. Bake 45 minutes or until bubbly. Yum Yum!
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