Banana-Sweet Potato Shortcake

Banana-Sweet Potato Shortcake

Ingredients

Shortcake:

• 3 1/4 cups plain flour

• 1 cup sugar

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 3 ounces cream cheese

• 10 oz. unsalted butter, cold

• 2 eggs, lightly beaten

• 1 1/2 cups Dunbars sweet potatoes, drained

• 2 egg whites

• 1 ounce sour cream

• 1 cup cream

• 1/2 teaspoon almond extract

• 1/2 tsp. dried orange peel, grated

• 1/2 tsp. fresh nutmeg, grated

• 1/2 tsp. fresh mace, ground

• 1/2 cup toasted almonds, sliced

• 1/2 c. unsalted butter, melted

Topping:

• 2 sticks butter

• 1 cup orange juice

• 1 pound brown sugar

• 1 lb. granulated sugar

• 2 teaspoons nutmeg

• 1 teaspoon cinnamon

• 2 teaspoons mace

• 1 cup cream

• 6 bananas, bias-sliced

Directions

Shortcake:

• Preheat oven to 450°.

• In a mixer, combine flour with half of the sugar, baking powder and salt.

• Using a dough hook, work in the cream cheese and cold butter into a crumb texture.

• Set aside.

• In a food processor, process sweet potatoes with the egg whites until smooth.

• Add with the almond extract, orange peel, spices, cream and egg.

• Process again to incorporate.

• Stir in the toasted almonds.

• Stir the sweet potato mixture into the flour mixture with the dough hook until a soft dough.

• Scrape down the sides of the mixing bowl to ensure all ingredients have mixed.

• Press into non-stick muffin tins.

• Drizzle with the melted butter.

• Bake for 20 minutes (or until a wooden skewer comes out clean).

• Yields 1 dozen shortcakes.

Topping:

• In a large saucepan, melt butter.

• Add orange juice and cook over medium heat for 5 minutes.

• Add brown sugar, granulated sugar and spices.

• Cook to a syrupy consistency.

• In a -separate pan, heat cream to a light simmer.

• Whisk cream into heated sauce.

• At service, slice one half banana per shortcake into sauce and reheat.

• Spoon on top of sweet potato shortcake.