Okay, no offense but i can almost guarantee you with 100% certainty that the sweet potatoes that my mom makes are better than the ones you or your mom makes. Like seriously. No chance. Unless of course you have the same 25 yr old cook book that my mom has.
Heidi (who just moved to Hawaii for real)- You totally have to try this if you are staying on the island for Turkey day - or actually even if you aren't. It is delicious and you wont regret it. I promise. This truly is my favorite part of Thanksgiving at our house. My mom has always made it (ever since our family lived in Hawaii) and I love that it is unique and marshmallow free.
By Judy O’Connor
" this is one more recipe from my Taste of Aloha cookbook that I love… A must for Thanksgiving dinner! If you are lucky enough to have leftovers, they are just as good as the first time around!"
4-6 ripe bananas (depending on size)
3 tsp. cinnamon (I like a lot of cinnamon...you could cut this down to 2- 1/2)
1 tsp. salt
Light brown sugar
1 1/2 cups macadamia nut bits
4 cups corn flakes, broken in small pieces with your hand
1/2 cup butter
1. Preheat oven to 350 degrees.
2. Mash sweet potatoes and bananas with cinnamon and salt. Place in baking dish making nooks and crannies on the top with a fork. Top with a layer of brown sugar.
3. Melt butter and mix with the nuts and corn flakes. Evenly spread over the top of the brown sugar layer. Bake for 45 to 50 minutes, or until the corn flakes are golden brown.
Oh and P.S. I always make more of the topping and add more brown sugar because lets be honest....it is Thanksgiving and you can afford to have a little bit extra of the good stuff one day a year!