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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Easy / Number of Servings: 1 |
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Directions: Preheat oven to 425 degrees F.
Pierce the sweet potatoes with a fork and bake
until tender, about 1 hour. Roast the bananas, with the skins on, for the last 15 minutes of cooking time. When cool enough to handle, peel the potatoes and bananas, transfer to a food processor.
Pulse until the potatoes are chunky.
Add the butter and maple syrup, puree until smooth. Add the cinnamon, pumpkin pie spice and salt; puree to combine. Transfer to a shallow baking pan and smooth out the surface with a spatula.
In a skillet, cook the pecans in butter over low heat and sprinkle with salt.
Saute until well-coated, stirring occasionally, for about 5 minutes. Transfer the pecans to paper towels to drain. Arrange pecans on top of puree and sprinkle with brown sugar.
Bake at 300 degrees F until heated through, about
20 minutes.
| Ingredients:
1/2 Cup(s) pure maple syrup
2 (skin on) ripe bananas
1/2 Teaspoon(s) salt
2 Teaspoon(s) pumpkin pie spice
6 Teaspoon(s) ground cinnamon
1/2 softened sticks unsalted butter
6 Pound(s) (about 6) sweet potatoes, fresh |
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