As promised, now that Thanksgiving is over and we have had a chance to do a post-mortem on what worked and what didn’t, I’ll be sharing the recipes that made the cut. First, is this delicious take on sweet potato casserole.
C found this recipe on the Fabulousfoodshow.com and has perfected it in the last year. We kept it warm in a crock pot while other dishes took up precious oven and burner space.
Tyler Florence's Roasted Sweet Potato Banana Puree
- 6 medium sweet potatoes scrubbed
- 6 medium bananas
- 1 stick unsalted butter at room temperature
- 1 cups and 1/2heavy cream
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1 teaspoon orange zest fresh is best!
- 2 bay leaves
- pinch of nutmeg
- salt and pepper to taste
- Topping Ingredients:
- 1 cup all-purpose flour
- 1/2 cup light brown sugar
- 1 stick unsalted butter
- Preheat the oven to 400 degrees F.
- Prick the sweet potatoes all over with a fork and put them on a roasting pan.
- On another roasting pan prick bananas and lay out in a single layer.
- Roast sweet potatoes for 45 minutes until very soft and roast bananas for 25 minutes. (If you are in a huge hurry, you can boil the sweet potatoes, but do not try boiling the bananas!)
- Remove both pans from the oven and allow to cool slightly.
- In a small sauce pot heat cream with bay leaf until reduced by half, then keep warm until ready to puree potatoes and bananas.
- When the potatoes are cool enough to handle, scoop out the flesh into the bowl of a food processor (A blender will work, but only if the potatoes are cool).
- Add peeled bananas. Season with salt, add butter, cream (make sure you took the bay leaves out!), cinnamon, nutmeg, vanilla and puree until smooth (or if you like it a little chunky, a little chunky).
- Pour into an oven-proof dish.
- Make the topping by combining flour, cold butter and brown sugar in the food processor and pulse until you have the texture of coarse bread crumbs.
- Sprinkle on top of the puree and place under the broiler until golden brown and crispy, about 4-5 minutes.
I really love this dish. This year we actually forgot the topping and it was still just as wonderful! You can make it a couple of days (no more than 2!) ahead of your holiday meal and keep it refrigerated. Then reheat in a crock pot like we did or in the oven. If you are keeping it in the crock pot, sprinkle each serving with the topping and use a brûlée torch to make it golden brown and crispy.