Sweet Potato Pecan Crisp

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 289.3
  • Total Fat: 20.4 g
  • Cholesterol: 26.5 mg
  • Sodium: 23.0 mg
  • Total Carbs: 29.6 g
  • Dietary Fiber: 2.5 g
  • Protein: 2.8 g

View full nutritional breakdown of Sweet Potato Pecan Crisp calories by ingredient


Introduction

Preheat oven to 375. Prick sweet potatoes all over with a fork and roast for 40 mins. Toss the bananas in with skins on and continue roasting another 15 mins. until both are very soft. Remoive from oven but do not turn oven off. Scoop out flesh of potatoes and bananas and mash with 1/2c butter, and the honey til fluffy. Spoon into oven proof serving dish. In separate bowl using fingers mix remaining butter, brown sugar, flour, and pecans til mixture is crumbly. Sprinkle over potatoes and return to the oven. Cook 20 mins. or til golden. Preheat oven to 375. Prick sweet potatoes all over with a fork and roast for 40 mins. Toss the bananas in with skins on and continue roasting another 15 mins. until both are very soft. Remoive from oven but do not turn oven off. Scoop out flesh of potatoes and bananas and mash with 1/2c butter, and the honey til fluffy. Spoon into oven proof serving dish. In separate bowl using fingers mix remaining butter, brown sugar, flour, and pecans til mixture is crumbly. Sprinkle over potatoes and return to the oven. Cook 20 mins. or til golden.
Number of Servings: 20

Ingredients

    5 med sweet potatoes, scrubbed
    4 bananas, unpeeled
    1c butter, at room temp
    1/4c honey
    1/2c flour
    3/4c brown sugar
    1 1/2c pecans, chopped

Directions



Number of Servings: 20

Recipe submitted by SparkPeople user HLGRAHAM.