Sweet Potato Pecan Casserole
312kcal
Ingredients
- 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
- 3/4 cup brown sugar
- 1-1/2 cups chopped pecans
Instructions
- Preheat oven to 400°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.
Nutrition
Serving0.5cupCalories312kcalCarbohydrates46.06gProtein2.85gFat14.15gSaturated Fat7.56gCholesterol30.5mgSodium99.81mgPotassium501.69mgFiber4.39gSugar22.56gVitamin A15447.11IUVitamin C5.12mgCalcium47.7mgIron1.09mg
Notes
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.