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Sweet Potato Banana Breakfast
1 (23 ounce) can whole sweet potatoes
1 tablespoon cornstarch
1/3 cup brown sugar, packed
1 cup orange juice
1 tablespoon butter
1 tablespoon orange rind, grated
3 medium bananas
Drain sweet potatoes, reserving syrup. Slice each sweet potato in half lengthwise and place in a single layer in a 1 1/2-quart baking dish.
Stir together cornstarch, reserved syrup and brown sugar in small saucepan over medium heat.
Gradually stir in orange juice. Stir constantly until clear and thickened.
Remove from heat.
Stir in butter and orange rind.
Peel bananas and score by drawing a fork lengthwise down the sides. Slice crosswise into 1/4-inch slices. Arrange banana slices over sweet potatoes.
Spoon orange sauce evenly over top.
Bake at 400 degrees F for 15 minutes.
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