This was a great way to use up a HUGE sweet potato I got in my produce basket. I made a half recipe and it was a great side dish. The nut topping was really good and added the sweetness to the sweet potatoes.
It was really yummy hot out of the oven, but once it cooled down, the leftovers weren't as good. I've also made the full recipe for Thanksgiving 2006.
I am also sharing this recipe at Tempt My Tummy Tuesdays, Tuesdays at the Table, and Tasty Tuesdays.
Whipped Sweet Potatoes with Bananas and Honey
recipe adapted from Tyler Florence
Makes 10 servings
5 medium sweet potatoes scrubbed
4 bananas unpeeled
1 cup (2 sticks) butter at room temperature
1/4 cup honey
1/2 cup flour
3/4 cup brown sugar
1 1/2 cups pecans chopped
You can roast the potatoes and bananas ahead of time, then put it all together just before serving. Then heat it up in the oven.
Preheat the oven to 375 degrees F.
Prick the sweet potatoes all over with a fork, put them in a roasting pan and roast for 30 minutes. Toss the bananas into the pan and continue roasting for 10 to 15 minutes, until both the bananas and potatoes are very soft. Remove the pan from the oven but don't turn the oven off.
When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl. Peel the bananas and add them to the bowl along with 1 stick of the butter, and the honey. Season with salt and beat vigorously with a wooden spoon until everything's well combined and the mixture is fluffy. Spoon into an oven-proof serving bowl and smooth the top.
In a separate mixing bowl, use your fingers to rub together the remaining stick of butter, the brown sugar, flour, and pecans until the mixture is the consistency of coarse crumbs. Sprinkle the crumb mixture over the sweet potatoes and return to the oven. Cook for about 20 minutes, until the crumbs are golden. Serve hot.
Easy Cooking | Simple Cooking