Name: Sweet Potato Puree with Bananas and Buttered Pecans
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H40M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: 6 to 8 servings
Cuisine: american
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.

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Sweet Potato Puree with Bananas and Buttered Pecans

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