This recipe is an adaptation of one I recently saw demonstrated on one of our local weekend morning news shows. Using roasted bananas provides a natural sweetener and also adds fiber and potassium into the PKU diet. With a few slight changes to the ingredients and some gram-scale measurements, I was also able to figure out the amount of phe per serving. In addition to being an awesomely flavorful comfort food perfect for the approaching holiday season, this recipe yields enough servings to feed the entire family. Here’s how you make it:
- 6 pounds (about 6) sweet potatoes
(approximately 1,480 grams when measured after being mashed)
- 2 ripe bananas, skins on
- 1/2 stick unsalted butter, softened
- 1/2 cup Michele’s Butter Pecan Syrup
- 2 tablespoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 2 cups of miniature marshmallows
- 2 tablespoons of brown sugar
Preheat oven to 425 degrees F.
Peel the sweet potatoes, cut into large chunks and boil until soft (try piercing with a fork to determine when done).
Meanwhile, roast the bananas, with the skins on, for 15 minutes. Transfer potatoes to a large mixing bowl and pulse with a hand mixer until whipped. When the bananas are cool enough to handle, slice the end opposite from the stem with a sharp knife.
While holding the bananas from the stem, squeeze the contents into the bowl of mashed sweet potatoes. Add the butter and maple syrup, mix until smooth. Add the cinnamon, pumpkin pie spice and salt; mix to combine. Transfer to a shallow baking pan and smooth out the surface with a spatula. Top potato-banana mixture with marshmallows and evenly sprinkled brown sugar. Bake at 300 degrees F until heated through, about 20 minutes. For the last minute or so of baking time, switch your oven to broil for that campfire roasted marshmallow consistency.
Couple of things to note: I selected Michele’s Butter Pecan Syrup for two reasons: 1.) it is completely phe free and 2.) I really wanted to add butter-roasted pecans, but as we all know, that’s a PKU no-no. If you decide to use a different brand of syrup, be sure to adjust the phe as needed. Also, feel free to have fun with the toppings. Instead of marshmallows, you may want to try raisins for a healthier option.
Yield: 8 servings
Phe: Entire recipe = 1,340 mg; 167.5 mg/serving
Protein: 3.2 gm per serving
Exchanges: 11.2 per serving
Calories: Entire recipe = 2,616 calories; 327 calories/serving
Fat: 6.2 gm per serving
* Simply divide the casserole into 10 servings for fewer mg of phe/serving.