Tyler Florence’s Roasted Sweet Potato Banana Puree

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

Servings 8 servings

Ingredients
  

  • 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

Instructions
 

  • 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.
Tried this recipe?Let us know how it was!

My opinion:
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.