Tyler Florence’s Roasted Sweet Potato Banana Puree

As promised, now that Thanksgiving is over and we have had a chance to do a post-mortem on what worked and what didn’t, I’ll be sharing the recipes that made the cut. First, is this delicious take on sweet potato casserole.

C found this recipe on the Fabulousfoodshow.com and has perfected it in the last year.  We kept it warm in a crock pot while other dishes took up precious oven and burner space.

Print Recipe
Tyler Florence's Roasted Sweet Potato Banana Puree
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Prick the sweet potatoes all over with a fork and put them on a roasting pan.
  3. On another roasting pan prick bananas and lay out in a single layer.
  4. Roast sweet potatoes for 45 minutes until very soft and roast bananas for 25 minutes. (If you are in a huge hurry, you can boil the sweet potatoes, but do not try boiling the bananas!)
  5. Remove both pans from the oven and allow to cool slightly.  
  6. In a small sauce pot heat cream with bay leaf until reduced by half, then keep warm until ready to puree potatoes and bananas. 
  7. When the potatoes are cool enough to handle, scoop out the flesh into the bowl of a food processor (A blender will work, but only if the potatoes are cool).
  8. Add peeled bananas. Season with salt, add butter, cream (make sure you took the bay leaves out!), cinnamon, nutmeg, vanilla and puree until smooth (or if you like it a little chunky, a little chunky).
  9. Pour into an oven-proof dish. 
  10. Make the topping by combining flour, cold butter and brown sugar in the food processor and pulse until you have the texture of coarse bread crumbs.
  11. Sprinkle on top of the puree and place under the broiler until golden brown and crispy, about 4-5 minutes.

My opinion:
I really love this dish. This year we actually forgot the topping and it was still just as wonderful! You can make it a couple of days (no more than 2!) ahead of your holiday meal and keep it refrigerated. Then reheat in a crock pot like we did or in the oven. If you are keeping it in the crock pot, sprinkle each serving with the topping and use a brûlée torch to make it golden brown and crispy.

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Chicken and Sausage Jambalaya


In college, J and I practically lived on jambalaya and coffee. Of course, it was the boxed version and after eating it for two years, we got pretty burned out. Which was sad because jambalaya is so tasty and easy and perfect for a chilly evening. Luckily, J found this jambalaya recipe and with a few tweaks cured the burnout.

Ingredients:
1 lb boneless, skinless chicken breast, cubed
1 (14 ounce) package andouille sausage, sliced
1 green bell pepper, diced
1 yellow onion, chopped
3 large celery ribs, chopped (we left them in half moons)
3 tbs garlic, minced (we eyeballed this as we like garlic)
1 bunch scallion, chopped
1 (32 ounce) can diced tomatoes, with juices
about 15 ounces chicken stock
1 1/4 cups long grain rice
1 tablespoon Worcestershire sauce
2 bay leaves
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried sage
1 teaspoon paprika
1 tablespoon Tony Chacere’s creole seasoning (as the original recipe states, there is absolutely no substitute for Tony’s)
cracked black pepper (to taste)

Directions:
Cook sliced sausage over medium high heat in a 6 quart stock pot until slightly browned, about 5 minutes. Add bell pepper, onion, celery, garlic and scallions and cook until softened but not translucent, about 4 minutes. Add cubed chicken breast and Worcestershire sauce and cook just until you can no longer see pink. Add the bay leaves, basil, oregano, sage, paprika, Tony Chacere’s, salt, black pepper, tomatoes and chicken broth. Bring to a boil over medium high heat. Add rice, bring back up to a boil. Boil for 1 minute. Cover and reduce heat to low, simmer for 30 minutes. The jambalaya should still be wet, but not soupy. Remove the bay leaves. Enjoy!

My opinion:
We’ll be adding this back to our regular dinner rotation. It was super easy to make and make more than enough to freeze half for a later meal.