SWEET POTATO BAKE

SWEET POTATO BAKE
4 big sweet potatoes cooked whole with skin
2 packets ginger biscuits (I bought no name brand 250 g)
½ cup stork margarine
½ cup brown/white sugar
4-6 bananas
1 oven dish 28 x 20 cm rubbed with about a teaspoon of butter
foil -big enough to cover top of dish

Preheat oven on 180ºC to bake.
Peel sweet potatoes after it cooled down a bit and cut into slices 0.5 cm thick and line the bottom and sides of the oven dish with it. Take 50 ml sugar and sprinkle lightly over sweet potatoes.
Peel bananas and slice 0.5 cm slices, then pack on top of sugar layer.
Crumble the 250 g ginger biscuits and sprinkle half of the crumbs on top of the banana layer.
Take half of the butter and break it up in small pieces and put on top of the ginger crumbs about 3-4 cm apart (pieces not bigger than 10 c pieces).
Repeat layer of sweet potatoes,leave out sugar layer this time, then a layer of bananas and ginger crumbs. Then the leftover butter pieces and then the remaining sugar on top.
Layers should be as follows:
Sweet potatoes, sugar, bananas, ginger crumbs, butter, sweet potatoes, bananas, ginger crumbs, butter and sugar on top. Put the foil over and tuck it loosely over dish. Put in oven and bake for 15 minutes. Take off foil and bake for another 3-5 minutes. Enough for 4-6 people.
Can be served hot or cold as side dish at dinner or lunch or as a dessert with Ultramel custard or cream. Enjoy!
Recipe posted by Mickayla Swart
Photo: Mickayla Swart