Ingredients
5 medium
sweet potatoes, scrubbed
4
bananas, unpeeled
1 cup (2
sticks) unsalted butter, at room temperature
¼ cup
honey
Kosher
salt
½ cup
all-purpose flour
¾ cup
dark brown sugar
1 ½ cups
pecans, chopped
Directions
Prick the
sweet potatoes all over with a fork, put them in a roasting pan and roast for
30 minutes. Toss the bananas into the pan and 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 bowl along with 1 stick of the
butter, and honey. Season with sea salt and beat vigorously with a wooden spoon
until everything’s well combined and the mixture is fluffy. Spoon into an
over-proof serving bowl and smooth the top.
In a
separate mixing bowl, use your fingers to 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 over. Cook for about 20 minutes, until the crumbs are golden
Serve
hot.
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