Ingredients

  • 4 pounds sweet potato, about 6 medium potatoes
  • 2 banana, skin on
  • 55 grams butter, unsalted, softened
  • ½ cup maple syrup
  • 2 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 2 cup pecans, coarsely chop
  • 2 tablespoons butter, unsalted
  • 2 tablespoon brown sugar

Directions

1. Preheat oven to 425*F, 210*C, GM7.
2. Bake banana for 15 minutes. Microwave potatoes until done, about 12 minutes. Peel sweet potatoes and add to food processor with banana, butter, maple syrup and spices. Pulse until potatoes still chunky, but well blended. Transfer to shallow baking pan, 8x8 pyrex, and smooth surface.
3. Cook pecans in butter with brown sugar until well coated and slightly browned. Arrange pecans on top of purée. Bake at 300*F/150*C/GM2 until heated through, about 20 minutes.
4. Purée can be made a day ahead. Add pecans shortly before baking.

Notes
2009 Thanksgiving at Ken and Elaines. I reduced spices from 1 T cinnamon and 1 t pumpkin pie spice. Also recipe called for 1/2 pound of pecans.


Keywords
Thanksgiving, yams
MacGourmet downloadSweet Potato Purée with Bananas and Buttered Pecans. To import, drag image to your MacGourmet recipe box.