Sweet Potatoes & Fried Bananas

The thing about eating our way around the world is that it makes me realize how very similar we all are. I don’t mean the little things. I mean at our core.

We all want to be happy. We all want love. We all get tired and we all get silly.

I’ve even come to learn that we eat mostly the same foods, just in different combinations.

Take today’s recipe, for example… I’ve spent most of my life eating bananas in cereal and sweet potatoes with butter and chives. But today … today we’re going to the Marshall Islands via stove top travel. And there, the Marshallese add their bit of love to these ingredients. They take bananas, sweet potatoes, and butter – and make a potluck worthy bowl of magic I like to call “Sweet n’ Fried.”

Since we’re coming up on barbecue season, let me just plant a little bug in your ear – the next time you have a tender, slow-roasted barbecue – pork or fish especially – make this dish.

There’s not much of a recipe. Use as much banana and as much sweet potato as you’d like.

Here’s what I did..

Ingredients:

1 1/2 lb Sweet potatoes, boiled, then peeled and cubed
2 bananas
2 Tbsp butter (or coconut oil for vegan version), for frying

Method: 

While the sweet potatoes are boiling, fry up the bananas until golden on each side. I go crazy for butter, but coconut oil would be totally authentic, too.

Toss the crispy, nummy bananas with the cubed sweet potatoes. 

Enjoy in your own little corner of paradise.

Laura Beach, Marshall Islands. Photo by Stefan Lins.

Have a loving day, my friends.

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The Marshallese add their bit of love to these ingredients. They take bananas, sweet potatoes, and butter - and make a potluck worthy bowl of magic I like to call "Sweet n' Fried."Sweet Potatoes & Fried Bananas
Ingredients
Instructions
  1. While the sweet potatoes are boiling, fry up the bananas until golden on each side.
  2. Toss the crispy, bananas with the cubed sweet potatoes.
Source:

Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only.

13 Comments

  1. meganleiann says

    Well, this is dessert tonight! I might add some toasted coconut on top!

      • Sasha Martin says

        Yay – hope you enjoyed it… it’s so funny what you say about toasted coconut – I *almost* did that :)

  2. John Goodenow says

    Eating this right now and it is fabulous! I may not have browned the bananas enough, but yummy.

  3. Deanna says

    I would probably brown the cooked sweet potatoes in butter, too… And I love the idea of coconut on top! Or what about orange zest…

  4. aunty eileen says

    I would/will steam sweet potatoes (checking with tip of fork, to not overcook) and then I would also brown the sweet potatoes and I would use very firm bananas. I think dishes like this are great for additions for meals with a steak or chicken, etc…. but also I think they make for a good snack. Many vegetable dishes I make, I like hot, but I make enough for leftovers and enjoy as a quick snack, cold right out of refrigerator (I am not so much a pastry lover). I wonder how this recipe would be ‘cold out of refrigerator’…

  5. Charity says

    Okay, this is really embarrassing. I have been looking through and pinning many of your recipes for a week now. Every time I would see the title of a recipe and then (with poll) listed after it, I would think to myself, hhmmm, poll must be some kind of international ingredient I have never heard of. Yeah, wow.

    • Sasha Martin says

      Charity – this gave me a good chuckle… I’ll never write poll and not think of you… ha ha.

      Anyway, I’m glad we’re on the same page now ;) Thank you so much for Pinning, by the way! Have a fantastic week.

  6. Ashley says

    i loved the idea of this but i tried it today and i loved the sweet potatoes, but the bananas were kind of nasty. The bananas i used were ripe and maybe that was it, but they were just mushy and added a wangy flavor to the dish. i ended up just picking them out and eating the sweet potatoes.

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