a sweet holiday treat

I feel that holiday meals aren't really complete without some type of sweet potato dish. I found this recipe last year and it was so easy and good I had to share...it's from Tyler Florence and the Food Network. We can forgive the crazy amount of butter since you get a serving of sweet potatoes and bananas which brings you 2 servings closer to the recommended 5 a day.
A sweet potato or yam, as it is also commonly referred, is not related to potatoes or yams at all. When discovered in tropical climates natives of different areas referred to it as nyami or batata...hence the yam and potato confusion began.
One cup of sweet potato is about 180 calories and provides fiber, potassium, phosphorus, niacin, folate, vitamins C, E, and K, and an insane amount of vitamin A/beta carotene.
Bananas are known for there potassium content, but also provide fiber, protein, vitamins A, B, and C, as well as calcium and magnesium. They add the perfect touch of sweetness without adding refined sugar.




Whipped Sweet Potatoes with Banana and Honey


Ingredients

5 medium sweet potatoes, scrubbed

4 bananas, unpeeled

1 cup (2 sticks) unsalted butter, at room temperature (I use soy butter)

1/4 cup honey or agave nectar

Kosher salt

1/2 cup all-purpose flour

3/4 cup dark brown sugar

1 1/2 cups pecans, chopped



Directions

Preheat the oven to 400 degrees F. Prick the sweet potatoes all over with a fork, put them in a roasting pan and roast for 30 minutes. Toss the bananas into the pan and continue roasting for 10 to 15 minutes, until both the bananas and potatoes are very soft. Remove the pan from the oven but don't turn the oven off.
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 1 stick of the butter, and the honey. Season with salt and beat vigorously with a wooden spoon until everything's well combined and the mixture is fluffy. Spoon into an oven-proof serving bowl and smooth the top.
In a separate mixing bowl, use your fingers to rub together the remaining stick of butter, the brown sugar, flour, and pecans until the mixture is the consistency of coarse crumbs. Sprinkle the crumb mixture over the sweet potatoes and return to the oven. Cook for about 20 minutes, until the crumbs are golden. Serve hot.