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1
Preheat the oven to 425 F.
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2
Prick all the sweet potatoes with a fork, wrap in foil, place on a large cookie sheet and bake for about 45 minutes or until soft when poked with a fork.
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3
At about 25 minutes in, add the bananas (skin and all) and bake for another 15-20 minutes or until the sweet potatoes and the bananas are very soft.
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4
Remove from oven.
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5
Reduce the oven temperature to 350 F. Were going to need it again.
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6
Remove the sweet potatoes from the foil and let them cool down long enough to handle.
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7
Scoop out the sweet potatoes and bananas from the skin and place in mixing bowl.
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8
Add half a stick of butter, sugar and vanilla extract.
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9
Beat on medium to high until all lumps are worked out and the mix is on the fluffy side.
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10
Scoop the mixture into a 9x13 buttered baking dish and smooth the top.
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11
In a separate bowl, mix the almond flour, flax seeds and brown sugar with the remaining butter.
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12
It helps to cut the chilled butter into small cubes and work it in with your fingers.
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13
Toss in the chopped pecans and mix.
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14
Sprinkle the nut mix evenly over the top of the sweet potatoes.
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15
Return the dish to the oven for another 15-20 minutes until the nut mix is slightly golden in color.
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16
Its meant to be served warm, but my family also really loves it cold as dessert.
