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Ingredients
- 3 whole Sweet Potatoes/Yams, Medium
- 3 whole Bananas
- 1/2 whole Orange, Zested
- 1/2 cups Flour, All Purpose
- 3/4 cups Brown Sugar, Light
- 1/2 teaspoons Cinnamon, Ground
- 1/4 teaspoons Nutmeg, Ground Or Freshly Grated
- 6 Tablespoons Butter, Cold
Method
- Preheat oven to 375°F.
- Rinse off and pat dry yams. Place yams on a cookie sheet. Puncture yams with a fork several times on both sides. Bake for 25 minutes.
- Place bananas in the oven with the yams. Bake for 15 minutes. Remove bananas and allow yams to bake for an additional 25-30 minutes. Peel bananas and add to a large mixing bowl. Whip for 10-15 seconds.
- Check the tenderness of the yams. When a fork can be inserted into the center with ease, yams are done. Allow yams to cool enough to handle. Peel yams and add to the bananas. Whip until incorporated, about 15-20 seconds.
- Pour the mixture into a 2-quart baking dish. Zest 1 orange onto the mixture. Stir in and smooth the mixture.
- In a medium bowl, combine flour, brown sugar, cinnamon and nutmeg. Crumble cold butter into the bowl. Mix by hand until most of the dry ingredients are mixed into butter crumbles. Pour evenly over the yam and banana mixture. Bake for 20 minutes.
- Allow to cool for 10 minutes. Serve warm.
- For dessert, serve warm with a scoop of vanilla ice cream or frozen yogurt. Suggested: Dreyer's Yogurt Blends Tart Honey.
