Our favorite Thanksgiving dessert
Thanksgiving is always a special holiday for me. It is the time for everyone to finally come together and be grateful for everything in life. Although we ought be doing that more often, we get caught up with our daily lives and forget about it all. But, Thanksgiving is definitely the right time to remember all of the family and be grateful for having them in your life, as well as everything you have (of course, before going on a shopping extravaganza on black Friday sales 🙂
But, let’s get right to the dinner, oh I mean let’s get to the dessert, my favorite part. Sweet potatoes are very much one of my favorite foods, but when combined as dessert with the bananas and honey, what else do you want? Here it’s one of my favorite Thanksgiving dessert recipes I found on the Food Network, and one I’ve been doing since before moving to Switzerland. So be grateful this Thanksgiving holiday and enjoy this awesome dessert while you’re at it.
Sweet Potatoes and Bananas with honey
One of my favorite thanksgiving desserts
- 5 medium sweet potatoes, scrubbed
- 4 bananas, unpeeled
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/4 cup honey
- Kosher salt
- 1/2 cup all-purpose flour
- 3/4 cup dark brown sugar
- 1 1/2 cups pecans, chopped
- Preheat the oven to 375 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.
Myoga Studio Lausanne https://myogastudio.ch/