Nutritional Info

Nutrition Facts

Serving Size 1 (78g)

Calories 147
Calories from Fat 85 (58%)
Amount Per Serving %DIV
Total Fat 9.5g 15%
Saturated Fat 2.3g 12%
Monounsaturated Fat 4.5g
Polyunsaturated Fat 2.7g
Trans Fat 0.0g
Cholesterol 2.5mg 1%
Sodium 121.6mg 5%
Potassium 69.9mg 1%
Total Carbohydrate 14.5g 5%
Dietary Fiber 0.6g 2%
Sugars 7.2g
Protein 0.9g 2%

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Recipe Description
Once you try this amazing sweet potato casserole with fresh bananas and crushed pineapple, you may never want to eat sweet potatoes another way!  I love serving this dish during the holidays (it goes wonderfully well with ham), and during summer barbecue parties with grilled meats.
Prep time
20 min
Cook time
40 min
Ready In
1 hr


Serves Tool

Serves To:USMetric
2 Tablespoon(T)  honey
1 Cup(c)  pineapple juice mixed with 1 teaspoon lemon juice
16 Ounce(oz)  pineapple, crushed
1 Cup(c)  brown sugar mixed with 1 teaspoon cinnamon
6   bananas, sliced
2 Teaspoon(t)  salt
6 Tablespoon(T)  margarine
2 Pound(lb)  potatoes, parboiled and peeled


Slice sweet potatoes 1/2 inch thick.  Grease a heatproof casserole dish with a little of the margarine.  Arrange in alternate layers starting with the sweet potatoes dotted with margarine and salt, then the bananas sprinkled with brown sugar, and then the crushed pineapple.  End with the sweet potatoes or the crushed pineapple.  Combine the pineapple, lemon juice and honey and pour over mixture.  Bake in 350 degree F preheated oven for 40 minutes, or until browned on top.

Additional notes

Kamailio (Tip):  If you like the refreshing taste of ginger root, mince and add it to the pineapple juice.  Or, use orange juice in place of pineapple juice.  To make individual servings, use a pastry bag with a #6 star tip and press out large rosettes.  The recipe can be prepared in advance and refrigerated for 2 days, or frozen.  Shorten baking time to 25 minutes.  Reheat in oven at 300 degrees F until hot throughout.

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