Whipped Sweet Potatoes And Bananas With Honey |
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Prep Time: 0 Minutes Cook Time: 65 Minutes |
Ready In: 65 Minutes Servings: 10 |
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This is part of my 2007 Thanksgiving Dinner Menu. The potatoes and bananas can be roasted ahead of time, then put all together just before serving. Ingredients:
5 medium sweet potatoes, scrubbed |
4 big bananas - unpeeled. . . not scrawny |
1 cup (2 sticks) unsalted butter, at room temperature |
1/4 cup honey |
kosher or regular salt |
1/2 cup all-purpose flour |
3/4 cup dark brown sugar. . .(i used regular brown sugar) |
1 1/2 cups pecans, chopped |
Directions:
1. Preheat the oven to 400 degrees F. Prick the sweet potatoes all over with a fork, put them into 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.
2. 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 or put into a mixer to combine until mixture is fluffy. Spoon into an oven-proof serving bowl and smooth the top.
3. In a seperate 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. =D
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