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Published with permission from Serious Barbecue by Adam Perry Lang.

Mashed Sweet Potatoes with Banana and Brown Sugar

About This Recipe

This recipe appears in: The Secret to Adam Perry Lang's Amazing Sweet Potatoes: Bananas


  • 8 sweet potatoes or large yams, each about 10 ounces
  • About 3 tablespoons kosher salt
  • 1 banana, with a 2-inch slit cut into the peel
  • 8 tablespoons (4 ounces) unsalted butter
  • 2 cups heavy cream
  • 1 cinnamon stick
  • 1/4 cup firmly packed light brown sugar
  • 1 teaspoon finely ground fresh black pepper


  1. 1

    Wash each of the potatoes well, poke holes into them with a fork, rub each with about 1 teaspoon of salt, and wrap with heavy-duty aluminum foil.

  2. 2

    Place directly on hot coals and cook for about 20 minutes, or cook in a 350°F barbecue for about 50 minutes, or until tender when pierced with a paring knife. At the same time, cook the banana in the peel until blackened, about 15 minutes.

  3. 3

    Carefully take the potatoes out of the foil and scoop the flesh out from the skin into a large bowl. Cover with foil. Scoop the flesh out of the banana into a separate bowl. Increase the temperature to high.

  4. 4

    Place a small roasting pan or deep baking dish with high sides that can take the direct flame (a 13 x 9-inch baking dish with a 15-cup capacity is ideal) over the heat and let heat up for 5 minutes.

  5. 5

    Add the butter and let melt. Add the cream, cinnamon stick, brown sugar, potatoes, banana, 1 teaspoon of salt, and 1 teaspoon of pepper. Using a potato masher, mash the potatoes and banana and stir to combine.

  6. 6

    Season to taste with additional salt and pepper as needed.


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