I would never have believed that sweet potatoes and bananas go together. But they do. Try this delicious recipe on Thanksgiving. I think your family might like it.
- 5 medium sweet potatoes, scrubbed
- 4 bananas, unpeeled
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/4 cup honey
- sea salt
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.
After 20 minutes, add the bananas to the pan. 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 sweet potatoes.
Add 1 stick butter.
Beat vigorously with a mixer or with a wooden spoon.
Season with salt to taste.
Spoon into a baking dish. Top with crumb topping if desired and bake til topping is golden brown.
- 1/2 stick butter
- 1/2 cup whole wheat flour
- 1 1/2 cups chopped pecans
Rub the butter into the flour with your fingers. Add pecans, then sprinkle over sweet potatoes.
If you taste this and think it needs to be sweeter for your family, just go ahead and add rapadura, brown sugar or maple syrup to taste!
I’m sharing this recipe in Wardee’s Gallery of Thanksgiving Sides at gnowfglins.com ~ visit the Gallery to see more real food Thanksgiving side dishes!