Sweet Potato Puree with Bananas and Buttered Pecans

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Disclaimer: I have not made this dish! I wanted to, as the ingredients sound divine, but I cannot ignore the atrocious amount of calories in this thing!!! The recipe says this serves 6-8; at a serving of 8, that is nearly 1,000 calories per serving, 58g of fat (14.5g saturated, 1263mg sodium, 118g carbs, and 28g sugar. I realize this is a "holiday" recipe, and we're supposed to indulge a little, but in all seriousness, I'd rather not.

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I loved the idea of this dish when I saw it, especially the roasted bananas! The flavors were delicious together but I would probably cut back a little bit on the amount of cinammon I used next time, as I thought it was slightly overpowering. I will definitely make this again. I loved the flavors together.

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Thank you to other reviewers who had some pointers. I trook those into consideration and made a great dish (this should be thought of as a dessert. Most people will only take a small spoon so keep that into consideration when preparing this dish (I decreased amounts for a table of 5 and still have half left.

Here are my modifications. Like other reviewers I haved the banana amount. I also let the sweet potatoes roast about 1 1/2 hours while we opened gifts then let sit out for a few hours until I was ready. I used honey like Tyler's other version (and used less...add to taste instead of measuring. I also added a touch of cream and orange juice (just a touch and some pumpking pie spice. I added only one egg after I had the flavor correct. I made the topping according to his directions with no modifications.

It turned out great! Remember that the topping is all sugar so the filling doesn't need to be so SWEET.

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I first made this a few years ago and my family requests it for every holiday dinner. I don't puree mine but simply mash it with a potato masher. My family likes that consistency better. I also change the topping sometimes, marshmallows or pecan crumb instead of the buttered pecans. We make the buttered pecans just as a snack or to toss on a salad.

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I love, love, love this dish. I have made it for Thanksgiving the last four years and everyone loves it. I always make extra so I have leftovers. The bananas give it a little extra flavor and the pecans can be substituted for marshmallows to make it more gooey

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I have been using this recipe for the last three years and it has become the only sweet potato dish at Thanksgiving and Christmas.

My daughter is allergic to nuts, so I leave the pecans off. No one minds. I often make two batches and put marshmallows on one for those who can't eat their sweet potatoes without. So yummy!

The bananas are an amazing addition to the sweet potatoes and allow even those who say they don't like sweet potatoes to enjoy!

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I serve about 12-14 at Thanksgiving every year. I've been doing this one for a couple years now. This recipe is delicious. The bananas are incredible. Easy to make one day in advance as well. It is a hit even with those who don't eat yams or sweet potatoes. I make 2 batches. My Dad is diabetic and I just replace the Maple syrup with sugar free. He loves it. I've also given this recipe to friends and they are hooked!

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This would make a great pie filling, but I won't be making it as a side dish again. I used only 1 tsp of cinnamon instead of the 2tbsp it calls for. The flavor was great, I just didn't care for the pureed texture. The potatoes and bananas had to be pureed in batches also, it makes quite a lot. Of the 8 people we had for Christmas dinner, only one wanted it again next year!

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Not that difficult to make and it is unbelievable how the flavor of the bananas impacts this dish. I have made it twice and both times it was a crowd pleaser of a side dish.