George Webster

My favorite way to serve sweet potatoes. If you have someone that does not like them, make it a little on the sweet side and insist they taste it.

Whipped Sweet Potatoes & Bananas With Honey

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

5 medium sweet potatoes, scrubbed (I like 4 or 5 that weigh about 3 pounds)
4 bananas, unpeeled
1/2 cup (1stick) unsalted butter, room temp
¼ cup honey (sweeten to taste)*
salt (if desired)

TOPPING
1/4 cup (1/2 stick) unsalted butter, room temp.
1/4 cup all-purpose flour
3/8 cup dark brown sugar
3/4 cups pecans, chopped

Preheat the oven to 375. Prick the sweet potatoes all over with a fork, put them in a roasting pan & roast until very soft (45 min).
Roast the bananas 10-15 minutes.

When potatoes are cool enough to handle, scoop the flesh into a large mixing bowl. Peel the bananas & add them to the bowl along with 1 stick of the butter* & the honey*. Season with salt & smash, whip or beat vigorously until everything's well combined & the mixture is fluffy. Spoon into an oven-proof serving bowl & smooth the top. In a separate mixing bowl, use your fingers to rub together the remaining 1/2 stick of butter, the brown sugar, flour & pecans until the mixture is the consistency of coarse crumbs. Sprinkle the crumb mixture over the sweet potatoes & return to the oven. Cook for about 20 minutes, until
the crumbs are golden. Serve hot.
Enjoy!

*If the bananas are ripe 1/2 cup honey might make it sweet enough to save for dessert. Some times I do make it sweeter or not so sweet depending on who I am serving it to.

When making it for me I leave the fat out of the potatoe mix. When my daughter comes over I use olive oil because of her alergy to butter. I have a friend, allergic to nuts that uses granala in the topping.

It is not necessary to measure exactly. Much better to adjust to your taste.