Sweet Potato Banana Bake with Brown Sugar Glazed Pecans sounds pretty decadent for a healthy food blog, doesn’t it? It’s the perfect mix of healthy and just a tad bit of decadence.
Sweet potatoes are getting cheaper in the grocery stores, which means they are coming in season. That also means colder weather is right around the corner and sweet potatoes will find their way on every menu.
Sweet potatoes just might be the trendy food this year. I am seeing them pop up in all forms all over the internet, pinterest, and Facebook. I’m always mixed with the trends. I love them, but then it always leaves me screaming, “I loved them before they were famous.” I know, a bit dramatic, but I felt the same way about quinoa, and kale, and cauliflower. And I’ll love them still after the hype dies down.
This. This is warmth and joy and love all in a little ramekin. I like the single serving size of the ramekin. It is just so pretty and it also says, you don’t have to share, it’s all yours.
The filling is a blend of sweet potatoes, bananas, maple syrup, cinnamon and a pinch of salt. The top is butter, brown sugar and pecans. I wanted the topping to have all of the special stuff, because as you eat it, the top naturally falls to be with the filling underneath.
So, what if you don’t have ramekins? This would be perfect in a small baking dish and just bake it for a little longer. Everything is cooked, so you are just heating it through and toasting the pecans on top.
Pot lucks, family dinners and holiday parties all call for amazing side dishes. Make this one and wow your guests with your quest to make them all healthy for the holidays!
- 2 large sweet potatoes
- 1 medium sized banana
- 1/4 cup maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 Tablespoons butter (salted or unsalted)
- 1/2 cup pecans
- 1 Tablespoon packed brown sugar
- Prick sweet potatoes several times with a fork
- Place on a microwave safe plate and microwave for 5+ minutes or until a knife can easily go right through
- Allow to cool and remove sweet potato flesh from the skins
- Discard skins or add to compost bin
- Preheat oven to 400°F
- In a food processor, add cooked sweet potato, banana, maple syrup, cinnamon and salt
- Pulse until smooth
- Spoon filling into 4 ramekins or into a small 8×8 baking dish
- In a small skillet over medium heat, add butter, pecans and brown sugar
- Allow the butter to melt and mix with the brown sugar
- When the butter/brown sugar mixture has coated the pecans, remove from heat
- Pour on top of the sweet potato filling
- On the middle rack, bake for 15 minutes if using ramekins, 20-25 minutes if using a larger baking dish
- The dish is done when the top starts to brown
- Serve warm