Sweet Potato Casserole With Bananas

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 01/25/22
Mashed sweet potatoes
Rachel Husband / Getty Images
Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 6 servings
Yield: 1 casserole
Nutrition Facts (per serving)
346 Calories
8g Fat
65g Carbs
7g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 346
% Daily Value*
Total Fat 8g 10%
Saturated Fat 4g 22%
Cholesterol 77mg 26%
Sodium 142mg 6%
Total Carbohydrate 65g 24%
Dietary Fiber 8g 27%
Total Sugars 33g
Protein 7g
Vitamin C 47mg 237%
Calcium 104mg 8%
Iron 2mg 10%
Potassium 1113mg 24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Diced bananas add natural sweetness to this sweet potato casserole along with the orange juice and some packed brown sugar. The recipe can be made with or without a topping.

The simple sweet potato custard mixture is made with mashed sweet potatoes, eggs, brown sugar, and orange juice. 

Ingredients

  • 2 1/2 pounds sweet potatoes, cooked and mashed

  • 2 large eggs, beaten

  • 1/2 cup light brown sugar, packed

  • 1/3 cup orange juice

  • 3 tablespoons unsalted butter, melted

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon nutmeg

  • 2 medium bananas, peeled and diced

Steps to Make It

  1. Scrub the sweet potatoes and then peel with a vegetable peeler. Cut the potatoes into chunks and put them in a large saucepan. Fill the pan with water to cover the sweet potatoes and add 1 teaspoon of salt.

  2. Place the saucepan over high heat and bring to a boil. Reduce the heat to medium-low and continue cooking for about 25 to 30 minutes, or until the potatoes are very tender. Drain thoroughly and transfer the potatoes to a large bowl. Mash until very smooth. Let the mixture cool slightly.

  3. Alternatively, bake the scrubbed unpeeled sweet potatoes in a 375 F oven for about 45 minutes, or until very tender. Let them cool, scoop the sweet potato out of the skins, and mash.

  4. Heat oven to 350 F.

  5. Grease a 2 1/2-quart baking dish.

  6. To the sweet potatoes, add the beaten eggs, brown sugar, orange juice, butter, cinnamon, and nutmeg. Beat by hand or with an electric mixer until well blended. Fold in the diced bananas.

  7. Spoon the mixture into the prepared baking dish; cover with foil.

  8. Bake in the preheated oven for 20 to 25 minutes. Remove the foil and bake an additional 10 minutes.

Serves 6 to 8

Variations

  • Pecan Topping: Combine 1/2 cup of packed brown sugar with 1/2 cup of flour, 4 tablespoons of melted butter, and about 1/2 cup of chopped pecans. If desired, add 1/2 cup of flaked coconut as well. Sprinkle over the casserole before baking.

  • Coconut-Pecan Topping: Combine 1 cup of flaked coconut with 1/3 cup of packed brown sugar, 1/3 cup of all-purpose flour, 3/4 cup of chopped pecans, and 6 tablespoons of melted butter. Mix with a fork and sprinkle over the casserole before baking.

  • Marshmallow Topping: Prepare and bake as directed; remove the foil. Increase the oven heat to 450 F. Top the casserole with 1 1/2 to 2 cups of miniature marshmallows and continue baking for 6 to 8 minutes, or until the marshmallows are browned.

  • Replace the orange juice with pineapple juice.

  • If your bananas are very ripe, mash them before adding them to the sweet potato filling mixture.

 

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