With Thanksgiving just a week away, let’s continue to look at recipes that would be fitting for the holiday table! It wouldn’t be Thanksgiving without sweet potatoes, since they’re as much a part of the menu as the turkey. Many cooks either “candy” the potatoes or make a sweet potato casserole. Those are great dishes, but let’s look at a recipe that puts an Hawaiian spin on the dish: “Kauai Sweet Potatoes.”
This is much like candied sweet potatoes but it contains a few other things to give it a Hawaiian flavor. You start with boiling the potatoes in salted water until they test tender. They are drained, peeled and sliced into thin slices. Then, you slice bananas into thin slices and cover them with orange juice to prevent darkening and to add flavor. A mixture of brown sugar, cinnamon and nutmeg are put together and you begin building layers of these ingredients in a shallow dish. A layer of the potatoes go in, followed by bananas and some of the sugar and cinnamon mixture. This continues until you end with the potatoes and bananas. Some dots of butter go over all and it’s now baked. This gives a casserole that is different from the usual candied potatoes and the mixture of the bananas and spices blend together perfectly.
Another great sweet potato recipe I shared sometime ago is for “Sandra’s Sweet Potato Casserole”, which is big favorite of mine. It’s topped with a luscious crushed pineapple topping and contains coconut and raisins. To get the recipe, click on the embedded link.
Instead of regular candied potatoes, put a Hawaiian spin on them for the Thanksgiving table!
KAUAI SWEET POTATOES
- 4 lbs. sweet potatoes
- 1 teaspoon salt
- 6 large bananas
- 1/2 cup fresh orange juice
- 1/2 cup brown sugar, packed
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 stick butter
Place potatoes in a deep pot and cover with water, along with the 1 teaspoon salt. Cook the potatoes until they test done. Drain, peel, and slice them into 1/4 inch thick slices. Slice the bananas 1/4 inch thick and pour the orange juice over them. Combine the brown sugar and spices in a small bowl. In a buttered 2 quart casserole, arrange one-third of the potatoes, overlapping slightly in a single layer. Layer half of the bananas and orange juice on top. Follow by sprinkling half of the sugar and cinnamon mixture over all. Repeat these layers again, ending with the sugar mixture. Dot with butter. Bake at 375 degrees for 45 minutes. Yield: 8-10 servings.