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Roasted Sweet Potato and Banana Roll-Ups

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  • Author: Erin Browne
  • Yield: 20 roll-ups 1x


  • 1 pkg Nasoya Egg Roll Wraps
  • 2.5 heaping cups of roasted sweet potato, skin removed
  • 2 roasted bananas, peel removed
  • 1 mounded teaspoon ground cinnamon, or to taste
  • 3 tablesoons butter, or to taste, plus extra for melting
  • 3 tablespoons packed brown sugar, or to taste


  1. Preheat oven to 400F.
  2. Wash sweet potatoes and pierce the skin several times with a knife. Place a sheet of aluminum foil on center rack of oven and place the potatoes on the foil.
  3. Roast for 45-60 minutes or until potatoes feel soft when you squeeze them, or when a knife will easily pierce the potato to the center.
  4. Remove potatoes from oven, allow to cool slightly, then remove the skins.
  5. Cut a slit in the skin of each banana, place on foil in the oven and roast until skins are mostly black and bananas are fragrant, about 10 minutes.
  6. Allow to cool slightly and then remove peel.
  7. In a bowl, combine sweet potato and banana with cinnamon, butter, and packed brown sugar.
  8. Mix with a hand mixture until smooth. Taste the mixture and adjust sugar, butter, and cinnamon as needed.
  9. Place 1 heaping spoonful into each Nasoya wrap, fold, and place flap side down on a lightly-greased cookie sheet.
  10. Bake at 400F until wraps are golden brown, about 12-15 minutes.
  11. Remove from oven and brush with melted butter. Serve warm.
  12. Store leftovers in airtight container in refrigerator.
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