6 lg. sweet potatoes, peeled
4 bananas, about 1 1/2 lbs.
2 tbsp. fresh lemon juice
1/2 c. light brown sugar, packed
1 tsp. nutmeg
1/2 tsp. salt (opt.)
1/4 c. dark rum
4 tbsp. unsalted butter, melted

Preheat oven to 375 degrees. Peel potatoes, cut crosswise into 1" slices. Boil until tender, 20 minutes, drain.

Peel bananas. Slice. Toss with lemon juice. Place cooked potatoes and bananas in a shallow roasting pan. Sprinkle with brown sugar, nutmeg, and salt. Drizzle with rum and melted butter. Cover with foil. Bake 30 minutes. Remove from oven. Puree mixture in a food processor until fairly smooth (leave a bit of texture). Pour into oven proof casserole. Prepare ahead. Before serving, cover casserole with foil and warm in 350 degree oven for 15 to 20 minutes.