6 large sweet potatoes, peeled
4 bananas
2 Tbsp. fresh lemon juice
½ tsp. salt
½ cup. light-brown sugar, packed
4 Tbsp. unsalted butter, melted
¼ cup dark rum
1tsp. ground nutmeg

Instructions:

 Preheat oven to 350° F. Peel potatoes and cut crosswise into one inch slices Place in pot, cover with water and bring to a boil. Reduce heat slightly and cook for fifteen minutes, or until tender. Drain. Meanwhile, prepare bananas; peel, cut in half once lengthwise and cut twice crosswise. Toss with lemon juice to prevent discoloration! Place bananas and cooked potatoes in a shallow roasting pan.
Sprinkle with brown sugar, nutmeg and salt. Drizzle with rum and melted butter. Cover with aluminum foil and bake for 30 minutes.
Remove from oven. In a food processor, puree potatoes, bananas and all the liquid in small batches until fairly smooth. (leave a bit for texture) Pour mixture into an oven-proof casserole. Before serving, cover casserole dish with aluminum and warm in a preheated 350° F for 15 to 20 minutes

Serves 10 to 12 Per serving            (Based on 11): 238 calories, 5 grams fat 11 mg cholesterol.

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