Change up your Thanksgiving sweet potatoes with this recipe with a twist – bananas and honey sweeten the dish and add a unique flavor.
Food blogging and I fit together really well. You see – I don’t like making the same recipe more than once. In fact, if I ever do repeat a recipe, you know that it’s a really good one. There are only a handful of recipes that I can think of off the top of my mind that make this list.
The last 4 Thanksgivings, I have made the same sweet potatoes. They are good. Really good. And really, they are almost more like eating a dessert instead of a side dish. (Maybe that’s why I like them so much! :)) I haven’t claimed what I’m bringing to the big meal this year yet, but for some reason, sweet potatoes have been at the forefront of my mind lately. So much that I found myself searching for a new sweet potato recipe to try. Because we can’t have the same sweet potatoes 5 years in a row, right??
The minute I saw this recipe I was intrigued. Bananas in my sweet potatoes? One reason I really liked this recipe is that it has less sugar than the recipe I have been making. Don’t get me wrong – there is still a lot of sugar, but it’s significantly less than my go-to recipe. Instead, the potatoes are sweetened by the addition of a roasted banana and some honey. I’m so grateful for the comments and reviews on this recipe, because I cut way back on the bananas and I loved that there was just a hint of banana flavor coming through.
These sweet potatoes would make a delicious, and a little different, side dish for your Thanksgiving meal this year!
- 5 medium sweet potatoes, scrubbed
- 1 banana, unpeeled
- 1 cup (2 sticks) unsalted butter, at room temperature
- ¼ cup honey
- ½ cup all-purpose flour
- ¾ cup brown sugar
- 1½ cups pecans, chopped
- Preheat the oven to 375F. Pierce the sweet potatoes with a fork and put on a baking sheet. Bake in the preheated oven until the potatoes are soft, 45-50 minutes. During the last 10-15 minutes of cooking, add the banana. Remove from the oven.
- When the potatoes are cool enough to handle, remove the skins and place the potatoes in a bowl. Peel the banana and add to the potatoes. Add in half of the butter, the honey, and season with salt. Mash the potatoes and banana with a potato masher until light and fluffy. Place in an oven proof dish and smooth out the top.
- In a small bowl, mix together the flour, brown sugar and pecans. Add in the second half of the butter and mix until the mixture resembles coarse crumbs. Sprinkle on top of the potatoes.
- Bake in the oven for about 20 minutes, or until the potatoes are heated through and the crumb topping is golden brown.
- adapted from Tyler Florence
Check out these other great sweet potato sides: