A Broadway Thanksgiving: Recipes to Stop the Show

By Playbill Staff
26 Nov 2013

Bill Russell

Co-starring: Sweet Potato and Banana Puree (with rum!)

Shared by Bill Russell, Tony-nominated lyricist of Side Show

8 cups peeled, diced sweet potatoes
3 ripe bananas
6 tablespoons (3/4 stick) unsalted butter
2 tablespoons rum
1 tablespoon brown sugar
1/4 teaspoon ground nutmeg
Salt, to taste
1 cup toasted sliced almonds

  • Place the sweet potatoes in a medium-size saucepan and add water to cover. Cook covered until very tender; drain.
  • Cut the bananas into 1-inch pieces and puree in a food processor fitted with a steel blade. Add the hot sweet potatoes, 4 tablespoons of the butter, the rum, and brown sugar. Process until smooth. Add the nutmeg and salt to taste; process just to blend. Keep warm.
  • Melt the remaining 2 tablespoons butter in a small skillet. Add the almonds and saute until lightly browned. Sprinkle with a little salt. Top each serving of the sweet potato puree with a generous amount of the toasted almonds. 
  • Makes 8 servings