My version of a Sweet Potato Souffle contains roasted bananas, a little local honey topped with chopped pecans! Just enough sugar to enhance the sweet potatoes without becoming too sweet. And as a fun fact, yams are actually sweeter than sweet potatoes!
Course: Side Dishes, Sweet Potatoes
Keyword: Sweet Potato Souffle
Non-stick aluminum foil
Large mixing bowl
Sweet Potato Souffle Ingredients
28ouncesSweet Potatoesscrubbed and dry
2Large Bananasunpeeled (about 14 oz)
4tbspButterat room temperature (you can also melt the butter in the microwave)
Crumbly Topping Ingredients
1/4cupDark Brown Sugar
Oven Preparation: Sweet Potatoes
Preheat the oven to 375 degrees F to roast the sweet potatoes
Spray a roasting pan with non-stick spray or line with non-stick foil
Oven Preparation: Casserole
Preheat the oven to 350 degrees F to bake the Sweet Potato Souffle
Spray a casserole pan with non-stick spray
Sweet Potatoes and Bananas Preparation
Pierce the sweet potatoes with a fork.
Place them in a roasting pan and bake for 30 minutes.
Add 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.
When the sweet potatoes have cooled down a bit, peel the sweet potatoes
Place the peeled sweet potatoes into a large mixing bowl.
Peel the bananas and add them to the bowl along with the butter and honey.
Season with salt and beat with a spoon until everything is well combined and the mixture is fluffy.
Spoon mixture into the casserole pan.
In a separate mixing bowl, mix together the butter, brown sugar, flour, and pecans until the mixture is the consistency of coarse crumbs.
Sprinkle the crumb mixture over the casserole and place into the oven, preheated to 350 degrees.
Bake for 20 minutes or until topping is golden brown. Serve hot.
Calories are dependent upon serving size and ingredients used.