Ingredients
- 5 medium sweet potatoes
- 4 bananas
- 1/4 cup honey
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- Kosher salt
- 1 1/2 cups chopped pecans
- 3/4 cup brown sugar
- 1/2 cup all-purpose flour
Directions
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Preheat the oven to 400 degrees F.
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Prick the sweet potatoes all over with a fork and roast on a sheet pan for 15 minutes.
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Place the bananas in the same pan and roast 15 minutes more. Turn the oven down to 350 degrees F.
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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 the honey and 1 stick of butter.
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Season with salt and beat vigorously with a wooden spoon until everything is well combined.
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Blend the other stick of butter with the chopped pecans, sugar, flour and a bit of salt in a food processor until it has a coarse crumb texture.
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Place the potato mixture in a 9-by-13-inch casserole dish and level out.
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Sprinkle the crumbs over the top and bake until the top browns and crisps, 7 to 8 minutes.