Sweet Potato Puree With Bananas & Buttered Pecans

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 6 lbs sweet potatoes (about 6)
• 2 ripe bananas, skins on
• 2 ounces unsalted butter, softened
• 1/2 cup maple syrup
• 2 tablespoons ground cinnamon
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1 lb pecans
• 1/2 cup unsalted butter
• 1 tablespoon salt
• 2 tablespoons brown sugar

Recipe

• 1 preheat oven to 425 pierce the sweet potatoes with a fork and bake until tender, about 1 hour.
• 2 roast the bananas, with the skins on, for the last 15 minutes of cooking time.
• 3 when cool enough to handle, peel the potatoes and bananas and transfer to a food processor.
• 4 pulse until the potatoes are chunky.
• 5 add the butter and maple syrup, puree until smooth.
• 6 add the cinnamon,pumpkin pie spice and salt; puree to combine.
• 7 transfer to a shallow baking pan and smooth out the surface with a spatula.
• 8 in a skillet, cook the pecans in butter over low heat and sprinkle with salt.
• 9 saute until well-coated, stirring occasionally, for about 5 minutes.
• 10 transfer the pecans to paper towels to drain.
• 11 arrange pecans on top of puree and sprinkle with brown sugar.
• 12 bake at 300 until heated through, about 20 minutes.