In a large saucepan cook sweet potatoes, covered, in enough boiling salted water to cover for 30 to 40 minutes or until tender; drain. Peel potatoes; mash with an electric mixer at low speed. Beat in mashed banana, butter or margarine, lemon peel, and salt.
Beat until fluffy, add egg yolks and beat well. Beat egg whites until stiff peaks form; fold into sweet potato mixture.
Spoon sweet potato mixture into a buttered 1 1/2-quart casserole. Cover and bake at 350 for 20 minutes; uncover and bake 20 to 25 minutes longer.
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|Serving Size: 1 Serving (146g)|
|Recipe Makes: 8|
|Calories from Fat: 114 (51%)|
|Amt Per Serving||% DV|
|Total Fat 12.7g||17 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 65.2mg||20 %|
|Sodium 75.4mg||3 %|
|Potassium 430.9mg||11 %|
|Total Carbohydrate 24.9g||7 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 21.3g|
|Protein 3.5g||5 %|
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Calories per serving: 222
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