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Thanksgiving Week: Sweet Potato Casserole

November 19, 2010

I love cooking with sweet potatoes. Not only do they offer a different flavor than regular potatoes, but they are also more nutritious. When fall comes around, I almost always replace regular potatoes with sweet potatoes – whether that means baked sweet potatoes, sweet potato hash, sweet potato gratin, sweet potato fries, sweet potato biscuits, or even sweet potato pancakes! It’s a great, very versatile vegetable that deserves to be on your Thanksgiving table.

Sometimes I like to bring out the savoriness of a sweet potato by using ginger, chipolte chiles (which is an awesome combo, BTW), and orange zest. But sometimes, especially for the holiday, you want to bring out the sweetness. So this casserole is baked with bananas and honey, and has a crispy pecan-brown sugar topping. It’s awesome.

Whipped Sweet Potatoes with Bananas and Honey (serves 10-12)

(Recipe courtesy of Tyler Florence)

5 medium sweet potatoes, scrubbed
4 bananas, unpeeled
1 cup (2 sticks) unsalted butter, at room temperature
1/4 cup honey
Kosher salt
1/2 cup all-purpose flour
3/4 cup dark brown sugar
1 1/2 cups pecans, chopped

Preheat the oven to 375 degrees F.

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 andpotatoes 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 the honey. Season with salt and beat vigorously with a wooden spoon until everything’s well combined and the mixture is fluffy. Spoon into an oven-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 oven. Cook for about 20 minutes, until the crumbs are golden. Serve hot.

No marshmellows needed here. Great, simple cooking. How do you like your sweet potatoes?

 

Cheers,

Vivek

(Photo Credit: UppityWoman)

2 Comments leave one →
  1. November 19, 2010 8:42 PM

    i seriously may try this. i was asked to make a sweet potato pie for thanksgiving and i really didn’t want to so this may be a good substitute. thanks for sharing!

    • November 19, 2010 9:33 PM

      It’s awesome – let me know how it goes! Thanks for reading!

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