Ingredients
- 6 medium-large sweet potatoes
- Olive oil
- 2 yellow bananas (not too ripe), unpeeled
- 6 tablespoon melted butter, unsalted
- 1 stick unsalted butter, at room temperature cut into small cubes
- 1/3 cup honey plus additional for drizzle
- 1 teaspoon salt
- 2 1/2 teaspoon cinnamon
- 1/2 cup flour
- 3/4 cup brown sugar, packed
- 1 1/2 cups pecans, rough chopped
Instructions
- Preheat the oven 450F with the rack in the middle.
- Scrub the Potatoes – Scrub the potatoes thoroughly under running water and pat them dry. You don’t have to remove the eyes, but trim away any blemishes with a paring knife.
- Season the Potatoes – Rub the potatoes all over with a little olive oil. It’s easiest to use your hands, but a pastry brush also works fine.
- Prick with a fork or sharp knife (watch your fingers) – Prick the potatoes in a few places with the tines of a fork. This allows steam to escape from the baking potato.
- Roast your potatoes per these instructions. I prefer to place a piece of foil on the lower rack and then roast the potatoes directly on the middle rack. I find the skins crisp up better.
- 35 minutes into your potatoes baking place the bananas (in the peel) on a pan and place in the oven with the potatoes.
- Roast for an additional 15-25 minutes or until the bananas are super soft and the potatoes when pierced with a knife are super soft.
- Remove them from the oven and reduce the temp to 375F.
- When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl. Discard the potato skin.
- Squeeze out the bananas into the bowl discard the peels.
- Add the melted butter, honey, 1 1/2 teaspoon cinnamon and salt.
- Since the potatoes and bananas are soft just use a mixing spoon or even a big form to mix everything until well combined and smooth. You don’t want any chunks.
- Spoon this into a 9×9 glass baking dish OR a 2-3 quart casserole dish and spread evenly.
- In a separate mixing bowl, place the flour, remaining cinnamon and brown sugar.
- Whisk to combine and break up the clumps.
- Using a pastry cutter, fork or your fingers cut in the 1 stick of butter until it resembles crumbs.
- Add in the pecans and gently mix.
- Sprinkle the streusel mixture over the sweet potatoes and place the pan in the oven.
- Cook for 20 minutes or until the streusel is golden brown, a little crusty and the pecans have a brown hue to them.
- Remove from the oven and drizzle honey over top right before serving.
Notes
Note: To make as individual servings, divide the mixture into 8-12 8 ounce Ramekins , divide the streusel evenly and bake the same amount of time.