Photo: Louis Hansel
Estimated Nutrition (whole recipe, rough)
468
Calories
6g
Protein
14g
Fat
78g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 cups peeled diced sweet potatoes
- 3 ripe bananas
- ¾ stick unsalted butter
- 2 tbsp dark rum
- 1 tbsp brown sugar
- ¼ tsp nutmeg
- salt to taste
- 1 cup sliced almonds
Directions
1
Place the sweet potatoes in a saucepan and cook until very tender.
2
Puree the bananas and add the hot sweet potatoes, nutmeg, brown sugar, 4 tbsp of butter, and salt and process to blend.
3
Melt the remaining 2t of butter in a small skillet and brown the almonds.
4
Add almonds to the top of the purée.
5
Category:Thanksgiving Side Dishes
6
Category:Sweet potato Recipes
7
Category:Banana Recipes
8
Category:Dark rum Recipes
9
Category:Almond Recipes
Recipe sourced from
fandom