This recipe comes from an old standard, Roana and Gene Schindler’s Hawaiian Cookbook. Even though it was originally published in 1970, it still sells in Hawaii today. This recipe is a nice alternative to sweet-potatoes-and-marshmallows at Thanksgiving.
6 large sweet potatoes (2½ lbs.), parboiled and peeled
6 T. butter
2 t. salt
6 bananas, sliced
1 c. brown sugar mixed with 1 t. cinnamon
1 can (16 oz.) crushed pineapple, drained
1 c. pineapple juice mixed with 1 t. lemon juice and 1 t. chopped fresh ginger
2 T. honey
Slice sweet potatoes ½-inch thick. Grease a heatproof casserole dish with a little of the margarine. Arrange in alternate layers starting with the sweet potatoes dotted with margarine and salt, then the bananas sprinkled with brown sugar, and then the crushed pineapple. Combine the pineapple juice, lemon juice, ginger, and honey and pour over mixture. Bake in 350°F. preheated oven for 40 mins., or until browned on top. Serves 6-8.