| | Directions | | Preheat oven to 375°. Prick the sweet potatoes all over with a fork, put them in a roasting pan and roast for 30 minutes. Place the bananas into the roasting pan and continue roasting for 10-15 minutes, until both the bananas and potatoes are very soft. Remove the pan from the oven but do not turn off the oven. When 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 butter, and the honey. Season with salt and beat vigorously with a wooden spoon until everything is well combined and the mixture is fluffy. Spoon into a baking dish and smooth on top. In a separate bowl, 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. Note: You can roast the sweet potatoes and bananas ahead of time, them put it all together just before serving. Then heat it up in the oven. |
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| Ingredients | | - |  | 5 sweet potatoes (medium) |
| - | | 4 bananas, scrubbed & unpeeled |
| - | | 2 sticks unsalted butter, softened |
| - | | 1/4 cup honey |
| - | | 1/3 cup all-purpose flour |
| - | | 3/4 cup dark brown sugar |
| - | | salt |
| - | | 1 1/2 cups chopped pecans |
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