This is the dish that got me to like sweet potatoes many years ago. In college, I lived in an old frat house that had been broken into a triplex. A huge group of friends (22 of us total) from Cru got together and rented the thing out. It was a blast, especially when we had whole-house activities such as Thanksgiving.
One of my friends, Nick (pictured in bottom right of the photo), who is an excellent cook by the way, made this awesome dish that tasted more like dessert than the yucky sweet potato casserole that normally shows up on Thanksgiving tables. I absolutely fell and love with it! This is now my go-to sweet potato dish for family gatherings and its always a hit.
- 5 medium sweet potatoes, scrubbed
- 4 bananas, unpeeled
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/4 cup honey
- Kosher salt
- 1/2 cup all-purpose flour
- 3/4 cup dark brown sugar
- 1 1/2 cups pecans, chopped
Preheat the oven to 375 degrees .
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.
Courtesy of Tyler Florence (and Nick for introducing me to it!)