Whipped Sweet Potato Pecan Casserole

Sweet Potato Casserole

A nut topped seasonal favorite that’s deliciously light by sweetening with bananas. Freezer friendly too!



  1. Preheat oven to 400 degrees F.
  2. Prick the potatoes with a fork several times, and place on roasting pan. Roast for 40 – 55 minutes or until starting to soften.
  3. Place the bananas on the pan with the potatoes and continue roasting 10 – 15 minutes, until the bananas are dark brown and the potatoes are very soft.
  4. Remove the pan from the oven, but leave the oven turned on.
  5. When the potatoes are just cool enough to handle, scoop out the flesh into a large bowl.
  6. Peel the bananas over the bowl and add them to the sweet potatoes. Bananas will be very soft and juicy inside the peel.
  7. Add 1 stick of butter to the bowl, as well as the honey and salt. Beat with a spoon until the mixture is combined and fluffy.
  8. Spoon into an oven-proof dish and smooth the top.
  9. In another bowl, add the remaining butter, brown sugar, flour and pecans. Rub ingredients together with fingers until combined. Mixture will have consistency of cookie dough. Add more flour a tablespoon at a time if the topping mixture is too sticky.
  10. Drop spoonfuls evenly onto the sweet potato mixture, covering the top. The butter/sugar mixture will spread as it bakes.
  11. Place dish in the oven and bake for 20 minutes, until the topping is golden.
  12. Serve warm.


The topping mixture may be sticky, or feel greasy depending on how soft the butter is. Add in a little more flour and brown sugar, up to 2 tablespoons each, to reduce this.

Keywords: sweet potato casserole, thanksgiving, side dish, bananas