Sweet Potatoes with Bananas and Honey

5 medium sweet potatoes, scrubbed

4 bananas (unpeeled)

2 c. butter (soften)

¼ c. honey

kosher salt

½ c. flour

¾ c. dark brown sugar

1½ c. chopped pecans

Directions:

Preheat oven to 375°.

In a roasting pan, roast potatoes for 30 minutes.

Add bananas and continue roasting for another 10-15 minutes or until both are soft.

When the potatoes are cool, 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 is well combined and fluffy.

Spoon into casserole dish.

Smooth the top.

In a separate bowl, use fingers to rub together the remaining butter, brown sugar, flour and pecans until mixture resembles coarse crumbs. 

Sprinkles the mixture over the potatoes.

Return to oven and cook for about 20 minutes until the crumbs are golden.

Yield: 10 servings