Sweet Potato And Banana Puree

1. 1

   Place the sweet potatoes in a medium-size saucepan and add water to cover.

2. 2

   Cook covered until very tender; drain.

3. 3

   Cut bananas into 1-inch pieces and puree in a food processor fitted with a steel blade.

4. 4

   Add the hot sweet potatoes, 4 tablespoons of the butter, the rum and brown sugar.

5. 5

   Process until smooth.

6. 6

   Add the nutmeg and salt to taste; process just to blend.

7. 7

   Keep warm. Melt the remaining 2 tablespoons butter in a small skillet.

8. 8

   Add the almonds and saute until lightly browned.

9. 9

   Sprinkle with a little salt.

10. 10

    Top each serving of the sweet potato puree with a generous amount of the toasted almonds.

11. 11

    Yields 8 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.