Saturday, October 17

Sweet Potatoes with Roasted Bananas and Pecans

Sweet Potatoes with Roasted Banana and Pecans

6 lbs sweet potatoes
1 ripe banana (leave the peel on)
1/2 st butter, soft
1/2 c maple syrup
2 T grd cinnamon
2 t pumpkin pie spice
1/2 t salt

1 lb pecans
1/2 c butter unsalted
1 T salt
2 T brown sugar

Poke the potatoes with a fork and bake about 1 hour in a 425 degree oven. Roast the banana with the peel on in a dish for 15 min at the same temp. When cooled, peel the potatoes and banana. Put in a food processor or blender and pulse but leave the potatoes somewhat chunky. Add the butter and maple and puree until your desired smoothness. Add the cinnamon, and pumpkin pie spice and salt. Transfer to a baking dish and smooth out.
In a skillet, cook the pecans with the butter over low heat and spinkle in the salt. Stir often for about 5 min. Put the pecans on top of the sweet potatoes and sprinkle the remaining brown sugar. Bake at 300 degrees for about 20 min until heated throughly.

This is very similar to a recipe Tyler Florence did a few years ago on Food Network.

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