Banana Foster Sweet Potato Toast

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By now, I know we’re all ready to get back to our weekend brunch outings with family and friends! However, due to COVID-19, many of us are getting creative with our at home options. This yummy and somewhat healthy version of banana foster might be just what you’re looking for! Disclaimer, I left out the dark rum and banana liqueur usually included in banana foster. I added maple almond butter instead and placed it all on top of a toasted sweet potato. If you’re interested in including the rum and liqueur in yours, check out this recipe.

Before I get to the recipe, I’d like to share a little history about Banana Foster. I recently learned that it pretty much originated in my hometown, New Orleans, La. What a small world! It is said…

In the 1950’s, New Orleans was the major port of entry for bananas shipped from Central and South America.  In 1951, Owen Edward Brennan challenged his talented chef, Paul Blang to include bananas in a new culinary creation. The scrumptious dessert was named for Richard Foster, who, as chairman, served with Owen on the New Orleans Crime Commission

Learning that fun fact about banana foster made me even more excited to share this yummy recipe with you!

Ingredients:

  • 1 sweet potato

  • Maple brown almond butter (I used this)

  • 1 tbsp. of Butter

  • 1 banana

  • 2 tbsp. of Brown sugar

  • a sprinkle of cinnamon

Directions:

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  1. Preheat oven to 350 degrees. 

  2. Slice ends of sweet potato off until it’s flat on both sides

  3. Stand your sweet potato up so that one of the flat ends is facing down on the cutting board

  4. Begin slicing sweet potato (1/4 of an inch) as if you were slicing bread into pieces of toast. Sat the slices to the side

  5. Place sweet potatoes on a baking sheet lined with parchment paper.

  6. Bake for 15-20min

  7. Slice banana in small pieces (roughly 2 cm in thickness).

  8. Melt butter in small skillet over low heat. Then add brown sugar. Stir until sugar melts.

  9. Add bananas to skillet and allow to cook until soft and turn brown. Stirring occasionally.

  10. Remove toast from oven

  11. Allow to cook briefly

  12. Top sweet potatoes with almond butter and bananas. Sprinkle with cinnamon. Enjoy.

Kerrionne Phillips