Whipped Sweet Potatoes and Bananas with Honey

IMG_1774 (1024x683)Happy Thanksgiving Week!

I recently tried out this Tyler Florence recipe and thought it was too good not to share. The secret ingredient? Roasted bananas! They add an unexpected sweetness to the dish that is really complementary to sweet potatoes. If you’re looking for a new spin on the classic sweet potato dish for Thursday, give this one a shot.

From The November 2013 Edition of Food Network Magazine

10-12 servings

You can roast the potatoes and bananas ahead of time, and put it all together just before serving. Then heat it up in the oven.


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 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 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.

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About Brie Aronson

Brie Aronson came to Polyface from southern California. During college, she was diagnosed with food allergies and had to begin asking about the source of every single thing she put in her mouth. This led to an interest in all things food and she sought out a way to learn how it can be produced ethically and sustainably. Her desire is to help people shift their focus from counting calories, being intimidated by their kitchens, and being disconnected from the land to one that experiences the life-giving enjoyment of food. Having completed the internship in summer 2010, she now assists with the buying clubs and sales building, leads school tours of the farm, and will be the summer 2012 farm cook.

4 Responses to Whipped Sweet Potatoes and Bananas with Honey

  1. Aimee says:

    This recipe looks really tasty!

    I’d have to replace the all-purpose flour for something healthy though, such as a touch of coconut flour or just arrowroot powder. And I’d use coconut sugar instead of the brown sugar.

    So for anyone wanting to leave out the grains and the refined sugar, they would be the best alternatives I can think of.

    Such an interesting idea for a dish though, I definitely have to try it! Thanks for posting 🙂

  2. Kristin says:

    That sounds really yummy! I LOVE sweet potato casserole, especially when it has that crumb topping with lots of butter, sugar and pecans. One of the best parts of Thanksgiving food!

  3. Ms. Daisy says:

    This sounds wonderful! I had an interesting time today of making fried onion for the green bean casserole – the first time in my life I’ve ever fried anything. I’m pretty sure you could eat anything fried because it tastes so good! (I’m not going to make a habit of it, but it was a different experience for sure!) Mmm…what about fried sweet potatoes? 😉 Just kidding. Your recipe sounds amazing! Happy Thanksgiving everyone!

  4. I tried this receipe that was really nice