Directions
You can roast the potatoes and bananas ahead of time, then put it all together just before serving. Then heat it up in the oven.
Ingredients
- 5 medium sweet potatoes, scrubbed
- 4 bananas, unpeeled
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/4 cup honey
- Kosher salt
- 3/4 cup dark brown sugar
- 1/2 cup all-purpose flour
- 1 1/2 cups chopped pecans
Preheat the oven to 400 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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By kimcutsglass_61...
Zeeland, MI
on April 16, 2011
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I made this with sweet potatoes I had roasted and frozen last fall. I took it to a dinner party and took very little home - it was a big hit!!!!! I will be making this again and again,
By mariyaa
on December 25, 2010
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OMG...it is to die for. I made this dish for Thanksgiving and it was so delicious, I'm making it again for our Christmas dinner. I can not wait for family and friends to try it.
By kmartin26
Kansas City, MO
on December 23, 2010
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I am not usually a huge sweet potato fan, but I felt like trying this recipe out for Thanksgiving. It was a huge hit! Tyler Florence's recipes have never let me down. I loved that the bananas sweetened up the sweet potatoes without using lots of sugar, so you could take the extra calories or not by taking some of the crunchy topping. The recipe was perfect, I wouldn't change a thing. The only recommendation I would make is to leave a little extra time for yourself to roast the sweet potatoes. Mine took a little longer than anticipated, so it was a good thing I wasn't rushed for time! I will be making this again for Christmas!
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