Ingredients

The following ingredients have 16 Servings
  • 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

Instruction

  • 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.