First, let me say…this is an absolutely amazing Thanksgiving dish!
But to be honest, before creating this recipe, I first thought long and hard about whether I really wanted to “mess” with what is probably my most popular Thanksgiving recipe ever: Sweet Potato Mash with Pecan Streusel Topping. The combination of creamy sweet potatoes topped with a pecan streusel (along with my healthier tweaks) as compared to the more “traditional” makes it easy to indulge in “sweet potato pie goodness” without guilt. So truthfully, I never had any reason to look elsewhere.
LOOK HERE for my complete Thanksgiving Recipe Collection
Alas, last summer (yes food bloggers have to work way ahead!) I discovered Tyler Florence’s outrageous Whipped Sweet Potatoes and Bananas with Honey. When I found he had (be still my heart!) ROASTED the sweet potatoes and bananas, (as opposed to the usual boiling and mashing) I knew I had to incorporate his technique into my original recipe.
My task was actually quite easy as roasting provides a good dose of natural sweetness from the caramelization process, which therefore reduces the amount of sweetener that is needed. Brilliant idea I say! Not to mention, I am known amongst family and friends as the “Roasted Veggie Queen”…so S-E-R-I-O-U-S-L-Y, how could I resist?
Have fun making this tantalizing variation of my favorite Sweet Potato Mash with Pecan Streusel Topping. And I hope this delicious and comforting autumn dish is gobbled up by your family in a flash and that it will become a “must-serve” at your Thanksgiving dinner year after year.
MPM Mini-Bite: both dishes are egg-free and can be considered gluten-free if certified ingredients are used.
Roasted Banana ‘n Sweet Potato Mash with Pecan Streusel
Inspired by: Whipped Sweet Potatoes and Bananas with Honey by Tyler Florence via Food Network
Yield: 10 to 12 servings
Click HERE for the full recipe, but in the nutshell, here is what you do:
Instructions
Topping
In a medium bowl, combine ground oats, coconut palm sugar (or brown sugar) and chopped pecans. With your fingers, work in coconut oil (or butter) until mixture is well blended and crumbly. Set aside.
Roasting Sweet Potatoes and Bananas
Preheat oven to 425 degrees F. Prick unpeeled sweet potatoes all over with a fork. Place in a large roasting pan. Roast for 40 minutes. REDUCE oven temperature to 400 degrees F. (Wait a few minutes for the temperature to adjust.)
To the same pan (or use a 2nd pan if too crowded) add whole unpeeled bananas. Continue roasting for 20 minutes or until bananas are very soft and skin has turned black.
Prick sweet potatoes. If not very soft, remove bananas from pan to cool and continue roasting sweet potatoes until done. (may take up to an additional 10 minutes depending on size.)
Remove pan(s) from oven. Let stand for about 10 minutes or until both sweet potatoes and bananas are cool enough to handle.
Filling
Cut open sweet potatoes and scoop flesh into a large mixing bowl. Peel bananas; add to same bowl. With a potato masher or large fork, coarsely mash both.
Add remaining filling ingredients; blend well with a wooden spoon or spatula. (No need for a mixer unless you prefer a smoother consistency.)
Assembly
Spread sweet potato-banana mixture evenly in prepared dish.
Sprinkle topping evenly over casserole.
Bake, uncovered, for 45 to 50 minutes or until topping is browned and filling is hot.
Roasted Banana ‘n Sweet Potato Mash with Pecan Streusel
Alas, last summer (yes food bloggers have to work way ahead!) I discovered Tyler Florence’s outrageous Whipped Sweet Potatoes and Bananas with Honey. When I found he had (be still my heart!) ROASTED the sweet potatoes and bananas, (as opposed to the usual boiling and mashing) I knew I had to incorporate his technique into my original recipe. I hope this delicious and comforting autumn dish is gobbled up by your family in a flash and that it will become a “must-serve” at your Thanksgiving dinner year after year.
FYI: both dishes are egg-free and can be considered gluten-free if certified ingredients are used.
Inspired by: Whipped Sweet Potatoes and Bananas with Honey by Tyler Florence via Food Network
Yield: 10 to 12 servings
Ingredients
Topping
- 1/2 cup quick oats
- 1/2 cup coconut palm sugar or packed brown sugar
- 3/4 cup pecans coarsely chopped
- 3 1/2 tablespoons coconut oil or butter
Filling
- 5 pounds sweet potatoes unpeeled
- 4 medium ripe yet still firm bananas, unpeeled (overripe bananas will become too mushy when roasted)
- 1/4 cup coconut palm sugar *see Notes-can also use packed brown sugar
- 1/3 cup coconut oil or 5 1/3 tablespoons butter
- 1/3 cup unsweetened coconut milk or half ‘n half or heavy cream
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- Olive oil or coconut oil spray
Instructions
Topping
- In a medium bowl, combine ground oats, coconut palm sugar (or brown sugar) and chopped pecans. With your fingers, work in coconut oil (or butter) until mixture is well blended and crumbly. Set aside.
Roasting Sweet Potatoes and Bananas
- Preheat oven to 425 degrees F. Prick unpeeled sweet potatoes all over with a fork. Place in a large roasting pan. Roast for 40 minutes.
- REDUCE oven temperature to 400 degrees F. (Wait a few minutes for the temperature to adjust.)
- To the same pan (or use a 2nd pan if too crowded) add whole unpeeled bananas. Continue roasting for 20 minutes or until bananas are very soft and skin has turned black. Prick sweet potatoes. If not very soft, remove bananas from pan to cool and continue roasting sweet potatoes until done. (may take up to an additional 10 minutes depending on size.)
- Remove pan(s) from oven. Let stand for about 10 minutes or until both sweet potatoes and bananas are cool enough to handle.
Filling
- Cut open sweet potatoes and scoop flesh into a large mixing bowl. Peel bananas; add to same bowl. With a potato masher or large fork, coarsely mash both.
- Add remaining filling ingredients; blend well with a wooden spoon or spatula. (No need for a mixer unless you prefer a smoother consistency.)
Assembly
- Lightly coat a 2-quart baking dish with olive oil or coconut oil spray. (I used a 2-quart oval casserole.)
- Spread sweet potato-banana mixture evenly in prepared dish.
- Sprinkle topping evenly over casserole. Bake, uncovered, for 45 to 50 minutes or until topping is browned and filling is hot.
Notes
Notes
Coconut Palm Sugar: is a healthier sweetening alternative for use in baking and sweet dishes. Brands to look for are Wholesome Foods and Coconut Secret. (More information may be found here.)
If you prefer not to use coconut palm sugar, you can use an equal amount of brown sugar or experiment with alternative healthy sweeteners such as honey and maple syrup. (In this dish, honey and maple syrup may provide too much liquid.)
Unsweetened coconut milk: works wonderfully in ice cream recipes and baked dishes if you can’t or prefer not to have dairy. There are several brands readily available including Thai Kitchen and Native Forest. While you may be able to detect a hint of coconut flavor in some recipes, most you cannot, especially those with dominant flavors such as sweet potato, pumpkin, peanut butter and chocolate.
If you prefer not to use coconut milk, you may swap it with an equal amount of the milk of your choice.
Look for all these products in natural food stores such as Whole Foods as well as in some supermarkets.
The original and always quite incredible!
Favorite Thanksgiving Side Dishes from “The Roasted Veggie Queen:”
Coming to the Blog: A Thanksgiving Family Favorite…Maple-Orange Glazed Turkey Breast
Ceeya Next Time!
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Linda Shapiro, Meal Planning Maven
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