easy sweetie

Prior to all travel, I begin to take an assessment of what’s in the fridge that might spoil if not consumed before departure. Last week, I noticed something wrapped in foil…a little sweet potato I had baked with every intention of eating until I went out to dine instead rested on the top shelf. What to do, what to do I thought as I stood with the door ajar cool air pouring out over my feet. Mouth wrinkled in a perplexed frown, I looked around and there in my fruit bowl on the counter was one lonesome banana. Ah, yes! My palette recollected a recipe I created a few years ago when I had these very two ingredients ready for the spoil; I mashed both to use in a bread pudding which to my delight made it moist and extra tasty. Perhaps I’ll share that recipe another day, but for now here’s what I made for a breakfast that was not only quick & easy but also comforting and satisfying.

Recipe

1 small baked sweet potato
1 small ripe banana
Cinnamon
Ground white pepper
Honey
Chopped pecans (optional)

1) I chose to remove the skin of the potato. Slice into thick wedges/strips. Place in your favorite bowl.
2) Slice bananas over the potato.
3) Sprinkle with cinnamon and a little white pepper.
4) Drizzle with honey.
5) My potato had been in the fridge so I popped the dish in the microwave to just warm up…do not let it get hot. If your sweetie is fresh baked, skip this step.
6) Sprinkle with chopped pecans if you desire.

Of course this can be made and eaten for any meal, snack or even a guilt-free dessert. So the next time you’re headed off for a few days, see what you can come up with before you throw out the refrigerated goods. As my mother and grandmother used to say, there are starving children somewhere who would appreciate that food and hard as it was for me to believe back then there is nothing further from the truth!
 
keep your peepers open!®