Sweet Potato Puree with Bananas and Buttered Pecans

1. 1

   Preheat oven to 425 degrees F.

2. 2

   Pierce the sweet potatoes with a fork and bake until tender, about 1 hour.

3. 3

   Roast the bananas, with the skins on, for the last 15 minutes of cooking time.

4. 4

   When cool enough to handle, peel the potatoes and bananas, and transfer to a food processor.

5. 5

   Pulse until the potatoes are chunky.

6. 6

   Add the butter and maple syrup, puree until smooth.

7. 7

   Add the cinnamon, pumpkin pie spice and salt; puree to combine.

8. 8

   Transfer to a shallow baking pan and smooth out the surface with a spatula.

9. 9

   In a skillet, cook the pecans in butter over low heat and sprinkle with salt.

10. 10

    Saute until well-coated, stirring occasionally, for about 5 minutes.

11. 11

    Transfer the pecans to paper towels to drain.

12. 12

    Arrange pecans on top of puree and sprinkle with brown sugar.

13. 13

    Bake at 300 degrees F until heated through, about 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.