Turkey and sweet potato puree
Food Network – You gotta love ‘em. I followed the Alton Brown’s Good Eats Roast Turkey recipe last year and it was fantastic. I will be doing it again.
When I got home today, my house smelled fantastic. My sister, Eva, had made her dish ahead for Thursday. She made Sweet Potato Puree with Bananas and Buttered Pecans from Tyler Florence’s show. It is very tasty. She’ll be lucky if I can keep my hands off of it until Thanksgiving!
Sweet Potato Puree with Bananas and Buttered Pecans
Copyright 2000 Television Food Network, G.P. All rights reserved
6 pounds (about 6) sweet potatoes
2 ripe bananas, skins on
2 ounces (1/2 stick) unsalted butter, softened (to make GFCF, Eva used Earth Balance buttery spread)
1/2 cup pure maple syrup
2 tablespoons ground cinnamon
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 pound pecans
1/2 cup unsalted butter (to make GFCF, Eva used Earth Balance buttery spread)
1 tablespoon salt
2 tablespoons brown sugar
Preheat oven to 425 degrees F.
Pierce the sweet potatoes with a fork and bake until tender, about 1 hour. Roast the bananas, with the skins on, for the last 15 minutes of cooking time. When cool enough to handle, peel the potatoes and bananas, and transfer to a food processor. Pulse until the potatoes are chunky.
Add the butter and maple syrup, puree until smooth. Add the cinnamon, pumpkin pie spice and salt; puree to combine. Transfer to a shallow baking pan and smooth out the surface with a spatula.
In a skillet, cook the pecans in butter over low heat and sprinkle with salt. Saute until well-coated, stirring occasionally, for about 5 minutes. Transfer the pecans to paper towels to drain. Arrange pecans on top of puree and sprinkle with brown sugar. Bake at 300 degrees F until heated through, about 20 minutes.
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Yield: 6 to 8 servings
Copyright © 2006 Television Food Network, G.P., All Rights Reserved