Sweet Potato Puree with Bananas and Buttered Pecans

Name: Sweet Potato Puree with Bananas and Buttered Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 pounds (about 6) sweet potatoes; 2 ripe bananas, skins on; 2 ounces (1/2 stick) unsalted butter, softened; 1/2 cup pure maple syrup; 2 tablespoons ground cinnamon; 2 teaspoons pumpkin pie spice; 1/2 teaspoon salt; 1 pound pecans; 1/2 cup unsalted butter; 1 tablespoon salt; 2 tablespoons brown sugar

Servings: persons

1
Preheat oven to 425 degrees F.
2
Pierce the sweet potatoes with a fork and bake until tender, about 1 hour.
3
Roast the bananas, with the skins on, for the last 15 minutes of cooking time.
4
When cool enough to handle, peel the potatoes and bananas, and transfer to a food processor.
5
Pulse until the potatoes are chunky.
6
Add the butter and maple syrup, puree until smooth.
7
Add the cinnamon, pumpkin pie spice and salt; puree to combine.
8
Transfer to a shallow baking pan and smooth out the surface with a spatula.
9
In a skillet, cook the pecans in butter over low heat and sprinkle with salt.
10
Saute until well-coated, stirring occasionally, for about 5 minutes.
11
Transfer the pecans to paper towels to drain.
12
Arrange pecans on top of puree and sprinkle with brown sugar.
13
Bake at 300 degrees F until heated through, about 20 minutes.

1843

kcal

Calories

116

Fat

197

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 pounds (about 6) sweet potatoes, 2 ripe bananas, skins on, 2 ounces (1/2 stick) unsalted butter, softened, 1/2 cup pure maple syrup, and more.

Yes, Sweet Potato Puree with Bananas and Buttered Pecans falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!