Friends, meet Crista – she’s the genius behind the Peace Love Quinoa blog. We met through blogging and build our friendship through Twitter and emails. She’s a fun, loving friend and writes lots of delicious vegetarian dishes like mushroom caprese salad, DIY Orange Julius. You should also check her beautiful garden. That’s really my dream garden… someday! Any hoo, today she’ll be sharing her recipe here while I’ll be over at her blog with my recipe for this brussel sprouts gratin with caramelized onions. Please say hello to Crista.
On a recent trip I took to Nashville, I had the pleasure of meeting Chef Adam Perry Lang while dining at Husk. I had never talked out loud about being a blogger until I met Adam and some of his friends, and I was so pleased that Adam said he’d read my blog…. although he cringed a little when I told him that I eat and blog vegetarian foods.
You see, Adam focuses his attention on BBQ and meats and more BBQ. Anyway, I looked the guy up and found some pretty outstanding recipes on his website, although most of them did not appeal to me. The one recipe that stood out most for me was the Mashed Sweet Potatoes blended with Banana (AND Brown Sugar)! It seems as though this recipe was Adam’s little secret for quite some time, but it’s all over the internet now – I noticed that he even shared it with Oprah!
Since Autumn has arrived, I have decided to try this recipe out. Well, I tweaked the recipe slightly, I didn’t BBQ the sweet potatoes like Adam does, I put them in the oven. Can I tell you that this was the BEST sweet potato dish I have EVER had?! From now on, I will use a banana in my sweet potato dishes as a “secret” ingredient. *evil laugh* But for today, I’m giving Adam all the credit. When Linda & I decided to exchange recipes, I checked out her recipes to see what she (and you, her readers) enjoys and I knew that this recipe would be something you all would LOVE.
- 1 banana, with a 2-inch slit cut in the peel
- 4 sweet potatoes, medium-sized
- about 2 tablespoons fine sea salt
- 4 tablespoons butter (or margarine)
- 1 cup almond milk
- 1/8 cup finely packed brown sugar
- 1 cinnamon stick
- 1 teaspoon finely ground fresh black pepper
- Wash each of the potatoes and poke holes into them with a fork. Rub each with about 1 teaspoon of salt, and wrap them in heavy-duty aluminum foil.
- Put the potatoes in the oven at 350°F or about 50 minutes or until tender when pierced with a paring knife.
- For the last 15 minutes, put the banana in the oven and cook until the peel has blackened.
- Cut the potatoes in half and gently scoop the flesh out of the skin and put it in to a large bowl. Scoop the flesh out of the banana and add it to the bowl as well.
- On the stovetop, heat up a skillet for about 3 minutes. Add the butter and allow it to melt then add the almond milk, cinnamon stick, brown sugar, potatoes, and banana. Use a potato masher to mash the potatoes and combine all ingredients.
- Cook on stovetop for about 5-10 until the mixture thickens.
- Add salt & pepper to taste.