Ingredients

6 pounds (about 6) sweet potatoes
2 ripe bananas, skins on
2 ounces (1/2 stick) unsalted butter, softened
1/2 cup pure maple syrup
2 tablespoons ground cinnamon
2 teaspoons pumpkin pie spice
1/2 teaspoon salt

1 pound pecans
1/2 cup unsalted butter
1 tablespoon salt

2 tablespoons brown sugar

Directions

Preheat oven to 425 degrees F.

Pierce the sweet potatoes with a fork and bake until tender, about 1 hour. Roast the
bananas, with the skins on, for the last 15 minutes of cooking time. When cool enough to
handle, peel the potatoes and bananas, and transfer to a food processor. Pulse until the
potatoes are chunky.

Add the butter and maple syrup, puree until smooth. Add the cinnamon, pumpkin pie spice
and salt; puree to combine. Transfer to a shallow baking pan and smooth out the surface
with a spatula.

In a skillet, cook the pecans in butter over low heat and sprinkle with salt. Saute until
well-coated, stirring occasionally, for about 5 minutes. Transfer the pecans to paper
towels to drain. Arrange pecans on top of puree and sprinkle with brown sugar. Bake at 300
degrees F until heated through, about 20 minutes.