Recipe courtesy of Food Network
Show: Food 911
Total:
1 hr 35 min
Active:
15 min
Yield:
6 to 8 servings
Level:
Intermediate
Total:
1 hr 35 min
Active:
15 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

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.

IDEAS YOU'LL LOVE

Sweet Potato Souffle

Recipe courtesy of Mike Greene

Sweet Potato Steak Fries

Recipe courtesy of Nancy Fuller

Potato Casserole

Recipe courtesy of Trisha Yearwood

Sweet Potato Salad

Recipe courtesy of Trisha Yearwood

Sweet Potato Waffles

Recipe courtesy of Alton Brown

Quick Oats Sweet Potato Pancakes

Recipe courtesy of Katie Lee

Rack of Lamb with Apple-Mint Puree

Recipe courtesy of Emeril Lagasse

Sweet and Sour Meatballs

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking