Sweet Potato Puree With Bananas And Buttered Pecans

Recipe Ingredients

6 lbs	2724g / 96oz	Sweet potatoes - (abt 6)
2		Ripe bananas - skins on
2 oz	56g	Unsalted butter - (1/2 stick) - softened
1/2 cup	164g / 5.8oz	Pure maple syrup
2 tablespoons	30ml	Ground cinnamon
2 teaspoons	10ml	Pumpkin pie spice
1/2 teaspoon	2.5ml	Salt
1 lb	454g / 16oz	Pecans
1/2 cup	99g / 3.5oz	Unsalted butter
1 tablespoon	15ml	Salt
2 tablespoons	30ml	Brown sugar

Recipe Instructions

Preheat oven to 425 degrees.

Pierce the sweet potatoes with a fork and bake until tender, about 1 hour. Roast the bananas, with the skins on, for the last 15 minutes of cooking time. When cool enough to handle, peel the potatoes and bananas, and transfer to a food processor. Pulse until the potatoes are chunky.

Add the butter and maple syrup, puree until smooth. Add the cinnamon, pumpkin pie spice and salt; puree to combine. Transfer to a shallow baking pan and smooth out the surface with a spatula.

In a skillet, cook the pecans in butter over low heat and sprinkle with salt. Saute until well-coated, stirring occasionally, for about 5 minutes. Transfer the pecans to paper towels to drain. Arrange pecans on top of puree and sprinkle with brown sugar. Bake at 300 degrees until heated through, about 20 minutes.

This recipe yields 6 to 8 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-SP01) - from the TV FOOD NETWORK

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