Sitting here between these two holidays and all of their associated traditional dishes, I find myself scrambling pretty regularly to get some non-holiday food on the table between chores in preparation for family, friends, and food. Last night I ran an experiment that just may change my holiday table forever – it certainly gave us a pleasant surprise for dinner.
I love sweet potatoes. We’ve gushed about this nutritious tuber here before, and found ways to work it into so many different meals and treats (breakfast, soup, more soup, brownies, cookies, dinner). I know that many families have a tradition of holiday sweet potatoes that include all manner of sweetener from maple syrup to marshmallows. I confess these preparations have rarely appealed to me, but I wondered if there wasn’t another way to go with that sweetness – to enhance the natural sweetness in a nutritious way. Looking around the kitchen I spied an overabundance of ripening bananas and it occurred to me that I might be on to something. A quick google search told me I could, indeed, roast bananas. One small step for me, one large step for sweet sweet potato dishes. Continue reading