Earlier today, I made a sausage, potatoes and peppers recipe, thinking it was a Tyler recipe and planned to submit it, this evening. When the time came, I realized that it was not the recipe although it is a delicious recipe. I will get to that, at another time.
I don’t want to miss TFF and even though it is late at night or early in the morning, I am sharing this with you and TTF. The truth is that I have been up, every night, cooking and baking and I still have to make the fish, a side dish and a dessert or two tomorrow plus a few salads. I am going to blitz most of these at Sweet and Savory Says it All. I will share the gluten free recipes here such as the best Apple Cake.
It was after midnight, way after midnight, when I put together my sweet potato, banana, pecan wonder. Yes, a wonder. I expected nothing from this recipe. My daughter was walking around telling the world how she would not eat it, especially after she saw the baked black banana come out of the oven. This is her loss. I tasted this even though I still have to bake it with all the ingredients brought together. It is a great recipe. Those pecans on top with the salt and brown sugar – wow!…… The banana adds a subtle flavor to the sweet potatoes, a good one. I want to make this again and again. Hats off to Tyler.
Sweet Potato Puree with Bananas and Buttered Pecans Television Food Network
Ingredients:
6 sweet potatoes 
2 ripe bananas, skins on
2 ounces (1/2 stick) margarine softened
1/2 cup pure maple syrup 
2 tablespoons cinnamon
2 teaspoons combo allspice, nutmeg, cinnamon
1/2 teaspoon salt
1 pound pecans
1/2 cup margarine
2 tablespoons brown sugar
Method:
Preheat oven to 4oo degrees F. (I had an apple cake in the oven so I baked the sweet potatoes at 350 degrees – It took a little longer but it was just fine. The bananas also cooked at the lower temperature.)
Pierce the sweet potatoes with a fork and bake until tender, about 1 hour.
Roast the bananas, with the skins on, for the last 15 minutes of cooking time.
When cool enough to handle, peel the potatoes and bananas, and transfer to a food processor. Pulse until the potatoes are chunky.
(I didn’t do this. The potatoes were soft as can be. I didn’t want them to be any more of a pure, than they were.)
Add the butter and maple syrup, puree until smooth.
Add the cinnamon, pumpkin pie spice and salt.
Transfer to a shallow baking pan and smooth out the surface with a spatula.
In a skillet, cook the pecans in butter over low heat and sprinkle with salt. (I did this in the microwave.)
. Transfer the pecans to paper towels to drain. Arrange pecans on top of puree and sprinkle with brown sugar.
Bake at 300 degrees F until heated through, about 20 minutes.
Yield: 6 to 8 servings
