Prep 5 mins
Cook 40 mins
A unique combination of sweet potatoes and bananas.
Make and share this Caribbean Yam (Sweet Potato) Bake recipe from Food.com.
- In large bowl, combine sweet potatoes with eggs, brown sugar, margarine, rum, nutmeg, lime juice and zest until thoroughly mixed.
- Fold in diced bananas.
- Turn into shallow, greased 5-cup baking dish.
- Bake in a 375-degree oven for 40 minutes.
UPDATE: The following will definitely help eliminate the watteriness: use butter instead of margarine; use half of the lime's juice, but all of the zest; do not mash the banana, but dice it as stated. HTH! ORIGINAL REVIEW: Very yummy -- love the bananas in this. But my nutmeg dropped in the bowl after grating half, and I tried to compensate with 1/4 tsp allspice, which made this taste a bit like pumpkin pie. Don't do this; half the nutmeg would have been fine, but not the allspice. Also, I made this up, then froze, then baked. The bottom was watery. I will try freezing again w/a little less rum and half the lime juice (boys thought the lime was overpowering) to cut down on the wateriness. Also, I'll try butter instead of margarine to see if that cuts down on wateriness. I served this w/Tequila Lime Chicken and will add rice to the menu next time.
I halved the sugar, and it quite sufficiently sweet. I used bottled lemon and lime juice and accidentally flubbed the units, so I put in 3 tbsp of each -- it was rather liquidy, but still tasty! I prefer the old standard of just sweet potatoes with brown sugar topping, but this is a good twist, and I'll make it again.
This is my new holiday standby. I've made it three times so far and it's been well received with each group. I've completely eliminated the rum, replaced it with vanilla extract and used rum extract, all were equally good. I also replace the fresh bananas with one frozen banana, I also didn't hae fresh lime so I used about 3tsp bottled lime juice. This is just a fantastic recipe!! I love it!!