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.
Jump to Recipe6 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.
Uala Maoli Sweet Potato Casserole
Ingredients
- 6 large sweet potatoes, peeled, and sliced ½" thick
- 6 T. unsalted butter, melted
- 2 t. salt
- 6 bananas, peeled and sliced ½" thick
- 1 c. brown sugar
- 1 t. cinnamon
- 1 16 oz. crushed pineapple, drained
- 1 c. pineapple juice
- 1 t. lemon juice
- 1 t. ginger, finely chopped
- 2 T. honey
Instructions
- Grease a casserole dish (9" x 13") and set aside.
- Preheat oven to 350° F.
- Lightly toss sweet potato slices with melted butter and salt; set aside.
- Lightly toss bananas with brown sugar and cinnamon; set aside.
- Arrange sweet potato slices and bananas in alternating layers in casserole dish (so they are slightly overlapping).
- Sprinkle sweet potatoes and banana layers with crushed pineapple.
- Combine pineapple juice, lemon juice, ginger, and honey.
- Pour pineapple juice mixture on sweet potato-banana layers.
- Bake casserole for 40 mins. or until browned on top.
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