- 6 medium-large sweet potatoes
- Olive oil
- 2 yellow bananas (not too ripe), unpeeled
- 6 Tbl melted butter, unsalted
- 1 stick unsalted butter, at room temperature cut into small cubes
- 1/3 cup honey plus additional for drizzle
- 1 tsp salt
- 2 1/2 tsp cinnamon
- 1/2 cup flour
- 3/4 cup brown sugar, packed
- 1 1/2 cups pecans, rough chopped
- 3 cups red, black or purple seedless grapes
- 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 tsp 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 grapes 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.
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.
– Prepare the casserole and place into your casserole dish. Allow to cool completely. Once cooled, cover with a double wrap of plastic wrap then in foil. On the outside of the foil label what the dish is (trust me, mystery dishes aren’t that great to find), date it and even put the oven temp/time on it as well. The night before serving, remove from the freezer and place in the fridge to thaw. 30 minutes before baking, remove from the fridge and uncover. Make up the streusel and top. Bake per the directions above.