A nut topped seasonal favorite that’s deliciously light by sweetening with bananas. Freezer friendly too!
- 4 –5 large sweet potatoes, scrubbed and dried
- 4 medium bananas, unpeeled
- 1 cup unsalted butter (2 sticks) at room temperature
- 1/4 cup raw honey
- 1/4 tsp kosher salt
- 1/2 cup all-purpose flour + more if needed
- 3/4 cup brown sugar, light or dark + ore if needed
- 1–1/2 cups chopped pecans
- Preheat oven to 400 degrees F.
- Prick the potatoes with a fork several times, and place on roasting pan. Roast for 40 – 55 minutes or until starting to soften.
- 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.
- Remove the pan from the oven, but leave the oven turned on.
- When the potatoes are just cool enough to handle, scoop out the flesh into a large bowl.
- Peel the bananas over the bowl and add them to the sweet potatoes. Bananas will be very soft and juicy inside the peel.
- 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.
- Spoon into an oven-proof dish and smooth the top.
- 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.
- Drop spoonfuls evenly onto the sweet potato mixture, covering the top. The butter/sugar mixture will spread as it bakes.
- Place dish in the oven and bake for 20 minutes, until the topping is golden.
- 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