Recipe courtesy of Food Network

Sweet Potato Puree with Bananas and Buttered Pecans

  • Level: Intermediate
  • Total: 1 hr 35 min
  • Prep: 15 min
  • Cook: 1 hr 20 min
  • Yield: 6 to 8 servings
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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

  1. Preheat oven to 425 degrees F.
  2. 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.
  3. 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.
  4. 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.

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