There are many different buzz words that explain this phenomenon: flexitarian, semi-vegetarian, and week day vegetarian; where you only eat meat on the week-ends. But anyway you want to say it, you are cutting back on the meat you eat. Some do it for health reasons, animal rights, the environment or all of the above!

Removing high fructose corn syrup and preservatives from our table.
This is my on-line recipe book with my adventures into finding healthy food for my family to eat....
Trying to cook more from scratch with less prepared foods.

Sunday, November 13, 2011

Whipped Sweet Potato Bake

2 medium sweet potatoes, scrubbed
2 bananas, do not peel
1/2 cup (1 stick)  butter, at room temperature
1/4 cup pure maple syrup
1/4 cup all-purpose flour
1/3 cup  brown sugar
3/4 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 with peels on into the pan and continue roasting for 10 to 15 minutes, until both the bananas and potatoes are very soft.  This step can be done ahead of time.

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 1/2 stick of the butter, and the maple syrup.
Season with salt and beat vigorously with a wooden spoon until everything is  well combined and the mixture is fluffy.
Spoon into an oven-proof casserole bowl and smooth the top.

In a separate mixing bowl, use your fingers to rub together the remaining 1/2 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.


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