by Tami Kramer 19 Comments
I don’t know about you but I almost never dream about food even though that seems kind of strange for someone who has a food blog and loves to cook. Anyway the other night I had a dream that I made this recipe and people were swooning over it! As soon as I woke up I headed to the kitchen and went right to work on getting a pan of this ready for the oven. It is definitely swoon worthy which is why I am sharing it today. This is going to be a wonderful Christmas dessert, breakfast or snack. Julie Latz who is a fellow Chef AJ Ultimate Weight Loss member created this recipe and was kind enough to share it on our private UWL facebook page. She gave me permission to share her creation and when I asked her what we should call it she came up with How Sweet It Is. That pretty much sums up this recipe. It couldn’t be easier to make yet it is insanely sweet and delicious.
Delight your family and friends by serving this along side some oatmeal for breakfast or as dessert or a snack with a big mug of hot herbal tea. If you want to guild the lily serve this warm from the oven with some banana soft serve. Are you drooling yet? There is no added sugar, salt or oil in this recipe but the Japanese sweet potatoes, bananas and apple are naturally sweet. Cinnamon, nutmeg and ground cardamon add even more sweetness and your kitchen will smell heavenly while this bakes. It will add a little healthy sweetness to your holiday menu!
These are the Japanese Sweet Potatoes that Trader Joe’s sells. They are purple on the outside and cream colored inside. They are sweet with s a slight vanilla flavor. They are unlike any other kind of sweet potato I have tried. It wasn’t until I adopted a whole food plant based lifestyle that I discovered so many different varieties of sweet potatoes even existed. If you don’t have a Trader Joe’s, Whole Foods sells Japanese Sweet Potatoes and so do Asian markets or markets that cater to Asians. Julie cooks her sweet potatoes in the pressure cooker – sliced into 2 inch rounds and pressure cooked for 6 minutes. I do prefer mine baked whole in the oven at 400 degrees for about an hour. They get all soft and super sweet. As you have seen in my batch cooking video and Batch Cooking blog posts I like to bake a few trays of all kinds of potatoes once a week. They hold well in the fridge for 7-10 days and can be used in a variety of ways through out the week for quick and easy meals.
This is so easy – slice your cooked sweet potatoes and put a layer on the bottom of a casserole dish. The next layer is sliced ripe banana, then a layer of chopped apple. Sprinkle with cinnamon and my additions of freshly ground nutmeg and a little ground cardamon. Place into a preheated 350 degree oven for 25-30 minutes or until the apples are tender. A big thank you to Julie for creating this recipe and sharing it’s sweetness with us! It will add some healthy cheer to your holiday cooking.
How Sweet It Is
Julie Latz shared on Nutmeg Notebook
A sweet and simple recipe that is good for breakfast, brunch, dessert or a snack.
5 from 2 votes
Print Recipe
Course Breakfast, Dessert, Snack
Ingredients
- Cooked Japanese Sweet Potatoes JSP
- Ripe yet firm bananas
- Apples – cored and diced
- ground cinnamon
- ground cardamon
- freshly grated nutmeg – or use pre-ground
Instructions
Preheat oven to 350 degrees.
There are no quantities – just use as many sweet potatoes as it takes to cover the bottom of your casserole dish. Make as much or as little as you like.
For the second layer cut bananas into 1/2 inch slices and cover the JSP layer.
The third layer is the diced apples.
Sprinkle with spices to taste.
Bake for 25-30 minutes or until apples are tender.
Serve warm or cold. It’s insanely delicious!
Notes:
Julie cooks her Japanese Sweet Potatoes in the pressure cooker – cut into 2 inch rounds for 6 minutes.
I bake my JSP whole in the oven at 400 degrees for about an hour or until cooked through. I think it makes them sweeter when baked.
Tried this recipe?Let us know how it was!
Please leave me a comment and let me know you were here. Have you tried Japanese Sweet Potatoes?
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Reader Interactions
Comments
TraceyYum! Do you poke them with a fork prior to putting in the oven?
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- Tami
I don’t poke the sweet potatoes prior to cooking – they ooze too much if they do.
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- Elspeth
Beautiful family photo at the bottom. So glad I scrolled all the way down. Happy holidays to you all.
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- Tami
Thank you Elspeth! Happy Holidays to you and your family!
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OMG that looks amazing Tami!!!!!! I love white sweet potatoes!!!!
Merry Christmas & such a beautiful family pic!!!!!!!!!!!!!!
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- Tami
White sweet potatoes are the best Jody! Merry Christmas to you and your family!
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- Bonnie
Used pears in place of bananas, this was delicious!! What a great, easy bake.Thanks.
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- Tami
Hi Bonnie,
That sounds like a delicious sub with the pears! So glad you liked it.
Happy Healthy Cooking!
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- Kaye Carpenter
Hi Tami my walking buddy,
Thank you for this recipe for how sweet it is. It was a hit with my first visit with my first daughter-in-law last night. I peeled the sweet potatoes, put them in the Ipot. For 7 min NPR, cut and filled the casserole Sur La Tab platinum pan for quick clean u. Thick layer of bananas topped with fugitive apples chopped. Then I grated 1/2 nutmeg with a micro plane, pumpkin pie spice mix and extra cinnamon. They added silkhazelnut creamer and found out it is called capirotada by the Mexicans.
Every one in the house loved it. Thank you for all the help with this and the shepherds pie.Reply
- Tami
Hi Kaye,
Thank you for sharing how you made this dish. I am so pleased that it was so well received!
It sounds like your dinner went well.Happy healthy cooking!
Tami
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- Michele
Fugitive apples?! I love it…!Reply
- Deborah Boyar
Hi Tami,
I so appreciate your generosity with recipes and sharing techniques and kitchen tools, and how you embody healthful living practices! I absolutely love your approach in using simple whole foods, rather than complicated recipes.
Do you think there is any way this whole thing could be cooked in the Instant Pot rather than the oven?
Thank you…
DeborahReply
Hi Deborah I really appreciate you taking the time to leave me a comment. It’s nice to hear that you enjoy the blog and the recipes. I too enjoy simple recipes these days – I don’t want to spend all of my time in the kitchen. I don’t think this recipe would work in the Instant Pot because it doesn’t require any liquid and It works well with the dry heat of the oven. I have made it in the microwave and that worked pretty good. I don’t recall how long it took so I would start with 5 minutes and check it – you are really just cooking the apple and warming up the sweet potato and banana. Let me know if you attempt it in the IP. I’d love to know if it works. Happy cooking, Tami
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- Judy
This does look yummy! I love that you leave old posts to mark your journey! Where we have been and where we are is what makes who we are today!!❤❤❤
JudyReply
- Tami Kramer
Hi Judy,
It’s fun to take a trip down memory lane and the blog is a good resource for that!
Hugs,
Tami
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- Brenda
Tami, what a gorgeous family! You are blessed and you bless us by doing all the research and work and sharing your knowledge with us so clearly. Thank you so very much! I can’t wait to try this recipe! Hugs.
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- Tami Kramer
Hi Brenda,
I am so glad you are enjoying the blog. I really appreciate your kind comments. It is a labor of love for Tom and I to continue this work. We feel that it is important to pass this information forward.
Thank you for your support,
Tami
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- Sue
Oh Tami this recipe is o delicious it tastes even better the next day and day after that! Thank you for sharing this I’m hooked.Reply
- Tami Kramer
Hi Sue, I am so glad you like it. Sometimes it’s the simple and easy recipes that are the best!
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