This casserole is extremely good; hearty and comforting. It is reminiscent of banana bread, but is SO much more.
Adapted from Tyler Florence’s recipe, found here. Just FYI, the bananas will turn brown in the oven, and will look unappetizing when peeled – don’t let this deter you.
3 sweet potatoes, scrubbed
1-2 bananas, unpeeled
1 stick unsalted butter, room temp (divided)
1/8 – 1/4 cup honey
1/4 c flour
1/2 c brown sugar
3/4 c pecans, chopped
Vanilla syrup or extract, caramel syrup, cinnamon, and nutmeg, all to taste (optional)
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 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 1/2 stick of butter and the honey. Season with salt and beat vigorously with a wooden spoon until everything’s well combined and the mixture is fluffy. Add the cinnamon, nutmeg, vanilla syrup, caramel syrup and stir. Spoon into an oven-proof serving bowl and smooth the top.
In a separate mixing bowl, use your fingers to rub together the remaining half 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.