I was looking for a different sweet potato dish to make for Turkey Day and couldn't find anything that stood out. I came across a sweet potato with banana and honey recipe from Tyler Florence, but it had no spices in it and seemed boring. I jazzed it up with spices and invented a chili-lime pecan glaze for the top to give it a little kick.
They just came out of the oven and they are AMAZING. Since I added virtually everything, I'm considering this one an original. Let me know if anyone tries them!
Spiced Whipped Sweet Potato with Bananas and Honey
with Chili-Lime Pecan Glaze
Ingredients
- 4-5 medium sweet potatoes, scrubbed
- 2 bananas, unpeeled
- 1 stick unsalted butter, at room temperature
- 1/4 cup honey
- 1 tsp Kosher salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1/2 tsp cayenne pepper
- dash red chili powder
- 1 tsp ground ginger
- optional orange zest
* 1/2 bag pecans
* 1/2 stick butter
* 1/8 cup honey
* 1/4 tsp ginger
* 1/2 tsp cinnamon
* 1 tsp red chili powder
* 1 lime
Directions
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 about an hour, or until soft. 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 other seasoning and beat vigorously with a wooden spoon until everything's well combined and the mixture is fluffy. If it is a little dry, add a tiny bit of milk, but it shouldn't need too much. Spoon into an oven-proof serving bowl and smooth the top.
For the Pecan topping:
In a skillet, melt the butter but do not let it begin to bubble yet. When melted, add the honey and turn up the temperature to medium heat, so the mixture begins to bubble. Once bubbling, add the pecans. As the mixture begins to cook down, stir in the spices and add the juice of the lime. Cook the mixture down until you get a nice pecan glaze and remove from heat. Taste the topping to see if it needs more acid or spice, but it should be just about perfect.
While it is still hot, drizzle it on top of the potatoes in the pan and then return pan to the oven and bake an additional 7-10 minutes, to set flavor.
Serve warm and enjoy!
