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This hot salad, or fruit casserole, is great for leftover bananas and sweet potatoes. Try it with a topping of crunchy croutons. The salad is vegetarian, and easily adaptable to be vegan. An excellent winter dish, or a great Thanksgiving or Christmas alternative to traditional sweet potato dishes for an adventurous family.
Ingredients
450 g sweet potatoes
50 g butter
1 tbsp lemon juice
1 garlic clove
1 red bell pepper
1 green bell pepper
2 bananas, sliced thickly
2 thick slices white bread, crusts removed and sliced
salt and pepper
Dresssing:
2 tbsp clear honey
2 tbsp chopped fresh chives
2 tbsp lemon juice
2 tbsp olive oil
„h Cook the sweet potatoes in a saucepan of boiling water for 10-15 minutes until tender. Drain and reserve.
„h Meanwhile melt the butter in a frying pan. Add the lemon juice, garlic and peppers and cook for 3 minutes, stirring constantly.
„h Add the bananas to the pan and cook for 1 minute. Remove the bananas from the pan with a slotted spoon and stir into the potatoes.
„h Add the bread cubes to the frying pan and cook for 2 minutes, turning frequently until they are golden brown on all sides.
„h Mix the dressing ingredients together in a small saucepan and heat until the honey is runny.
„h Spoon the potato mixture into a serving dish and season to taste with salt and pepper. Pour the dressing over the potatoes and sprinkle the croutons over the top. Serve immediately.
Tip: Try to use underripe bananas for this recipe as overripe will go mushy when cooked.
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