December 22, 2014
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Banana Sweet Potatoes

December 3, 2013 by  
Filed Under Recipes, Side Dish

I know we are just a few days off of Thanksgiving and you probably enjoyed a great sweet potato dish, but I had to share this one.

You’ll need a new recipe for the next holiday, right?  If you have ham for Christmas this would make an EXCELLENT side dish.

This recipe is the one my Mom has made for years.  It really is sweet enough to serve as dessert, but makes a wonderful side dish.  You can make it ahead by roasting the sweet potatoes and bananas before and then finishing it before the meal.  It is a little easier this way as you can let them cool before scooping them out.

Enjoy!  It is my families favorite holiday side dish.

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Banana Sweet Potatoes

  • 5 medium sweet potatoes, scrubbed
  • 4 bananas, unpeeled
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1/4 cup honey
  • Kosher salt
  • 1/2 cup all-purpose flour
  • 3/4 cup dark brown sugar
  • 1 1/2 cups pecans, chopped

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.

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