Whipped Sweet Potatoes And Bananas With Honey Crumbs Recipes

WHIPPED SWEET POTATOES AND BANANAS WITH HONEY

Steps:

• Preheat the oven to 400 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.

WHIPPED SWEET POTATOES AND BANANAS WITH HONEY CRUMBS

Steps:

• Preheat the oven to 400 degrees F.
• Prick the sweet potatoes all over with a fork and roast on a sheet pan for 15 minutes.
• Place the bananas in the same pan and roast 15 minutes more. Turn the oven down to 350 degrees F.
• 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 the honey and 1 stick of butter.
• Season with salt and beat vigorously with a wooden spoon until everything is well combined.
• Blend the other stick of butter with the chopped pecans, sugar, flour and a bit of salt in a food processor until it has a coarse crumb texture.
• Place the potato mixture in a 9-by-13-inch casserole dish and level out.
• Sprinkle the crumbs over the top and bake until the top browns and crisps, 7 to 8 minutes.
• Serve hot.

WHIPPED SWEET POTATOES AND BANANAS WITH HONEY

Steps:

• Preheat the oven to 375 degrees F.
• Prick the sweet potatoes all over with a fork, then put them in a roasting pan and roast for 30 minutes. Toss the bananas into the pan and continue roasting until both the bananas and potatoes are very soft, 10 to 15 minutes. Set aside to cool but leave the oven on.
• When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl. Peel the bananas and add their flesh to the bowl along with the honey and 1 stick of the butter. Season with salt and beat vigorously with a wooden spoon until everything is well combined and the mixture is fluffy. Spoon into an ovenproof serving bowl and smooth the top.
• In a separate mixing bowl, use your fingers to rub together the pecans, brown sugar, flour and the remaining stick of butter until the mixture has the consistency of coarse crumbs. Sprinkle the crumb mixture over the sweet potatoes and return to the oven. Cook until the crumbs are golden, about 20 minutes. Serve hot.

MASHED SWEET POTATOES AND BANANAS WITH PECAN STREUSEL

Steps:

• Preheat oven to 400°F. Pierce sweet potatoes with fork. Place on rimmed baking sheet or in roasting pan and bake until almost soft, about 40 minutes. Add bananas to roasting pan alongside sweet potatoes and bake until banana skins brown, about 10 minutes. Let sweet potatoes and bananas stand at room temperature until cool enough to handle, about 15 minutes (maintain oven temperature). Cut sweet potatoes in half. Scoop flesh from sweet potatoes into large bowl. Peel bananas; add to bowl. Add 1/2 cup butter and honey; beat with wooden spoon until blended and fluffy. Season to taste with salt. Transfer to 8- to 10-cup ovenproof baking dish.
• Mix nuts, sugar, and flour in bowl. Add 1/2 cup butter; mix with fingertips until coarse crumbs form. (Potatoes and streusel can be made 1 day ahead. Cover separately; chill. Before continuing, preheat oven to 400°F.) Sprinkle streusel over potatoes. Bake until top is golden brown and potatoes are hot, about 25 minutes.

WHIPPED SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large saucepan cook sweet potatoes in salted water over medium-high heat for about 20 minutes, or until done. Drain, and add orange juice, brown sugar, nutmeg and butter. Whip until smooth. Spread into a medium size casserole dish and top with marshmallows.
• Bake in preheated oven for about 10 minutes, or until marshmallows are golden brown.

ROASTED SWEET POTATO WITH BANANA WALNUT CRUMBLES

Steps:

• Preheat the oven to 375 degrees F. Place a rack in the middle of the oven and another in the lower third.
• Combine the oats, walnuts, sugar, salt and mashed banana, then cut in the butter. Spread the mixture on a parchment-paper-lined baking sheet. With damp hands, pat the mixture into an even 1/4-inch layer.
• Place the sweet potatoes, cut-side up, in a baking pan and place on the bottom oven rack. Place the topping on the upper rack. Bake the topping until the edges are lightly browned, 15 to 18 minutes. Cool the topping, but leave the potatoes in the oven to continue cooking until a knife inserted in the center comes out easily, about 1 hour total.
• When the topping is cool enough to handle, break into pea-size crumbles. Use a fork to scrape and fluff the insides of the potatoes. Sprinkle the potatoes with the crumb topping, then drizzle each with some of the honey and serve immediately.
• Cook's Notes: To make this recipe gluten-free, use gluten-free rolled oats.
• The banana walnut crumb topping yields about 1 1/2 cups.

WHIPPED SWEET POTATOES AND BANANAS WITH HONEY

Steps:

• 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.

MASHED SWEET POTATOES WITH BANANA AND BROWN SUGAR

Steps:

• 1. Wash each of the potatoes well, poke holes into them with a fork, rub each with about 1 teaspoon of salt, and wrap with heavy-duty aluminum foil.
• 2. Place directly on hot coals and cook for about 20 minutes, or cook in a 350°F barbecue for about 50 minutes, or until tender when pierced with a paring knife. At the same time, cook the banana in the peel until blackened, about 15 minutes.
• 3. Carefully take the potatoes out of the foil and scoop the flesh out from the skin into a large bowl. Cover with foil. Scoop the flesh out of the banana into a separate bowl.
• Increase temperature to high.
• 4. Place a small roasting pan or deep baking dish with high sides that can take the direct flame (a 13 x 9-inch baking dish with a 15-cup capacity is ideal) over the heat and let heat up for 5 minutes.
• Add the butter and let melt. Add the cream, cinnamon stick, brown sugar, potatoes, banana, 1 teaspoon of salt, and 1 teaspoon of pepper. Using a potato masher, mash the potatoes and banana, and stir to combine.
• Season to taste with additional salt and pepper as needed.

WHIPPED SWEET POTATOES WITH HONEY

Steps:

• Preheat oven to 350°F. Pierce sweet potatoes all over with fork. Place potatoes on rimmed baking sheet. Roast until potatoes are very soft, about 1 hour 45 minutes. Remove potatoes from oven and let stand until cool enough to handle. Peel potatoes and place flesh in mixing bowl; add butter. Using electric mixer, beat until mixture is fluffy and smooth. Mix in 2 tablespoons honey. Season to taste with salt and pepper and more honey by teaspoonfuls, if desired. Transfer sweet potatoes to serving bowl. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm in microwave until heated through before serving.

HONEYED SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a large bowl, stir together the honey, butter and salt. Add the sweet potatoes, and stir to coat. Transfer to the prepared baking dish. Pour any liquid from the bowl over the potatoes.
• Cover, and bake for 30 minutes in the preheated oven, basting frequently.

CRUMB-TOPPED SWEET POTATO BAKE

Steps:

• In a large bowl, combine the first 9 ingredients. Transfer to a greased 2-qt. baking dish. In a small bowl, combine the pecans, brown sugar, cinnamon and nutmeg. Sprinkle over sweet potato mixture. Bake, uncovered, at 350° until a knife inserted near the center comes out clean, 40-45 minutes.

SWEET POTATO BANANA BAKE

Steps:

• In a large bowl, combine all ingredients until smooth. Transfer to a 1-qt. baking dish coated with cooking spray. , Cover and bake at 350° for 30-35 minutes or until a thermometer inserted in the center reads 160°.