5 medium sweet potatoes, cleaned
4 bananas, unpeeled
2 sticks of unsalted butter, at room temperature
1/4 cup honey
Kosher salt
1/2 cup all-purpose flour
3/4 cup dark brown sugar
1 1/2 cups pecans, chopped

Preheat oven to 375 degrees F.

1. Poke holes all over the sweet potatoes with a fork,
put them in a baking pan and bake for 30 minutes.

2. Toss the bananas into the pan and continue baking
for 10 to 15 minutes, until both the bananas and potatoes
are very soft.

3. Remove the pan from the oven but don’t turn the oven off.
When the potatoes are cool enough to handle, scoop out
the flesh into a large mixing bowl.

4. Peel the bananas and add them to the bowl along with 1
stick of the butter and honey. Season with salt and stir
with a wooden spoon until all ingredients are combined
well and the mixture is fluffy.

5. Spoon into an oven-proof serving bowl and smooth the top.

6. In a separate mixing bowl, use your fingers to rub together a
stick of butter, brown sugar, flour, and pecans until the mixture is
the consistency of crumbs.

7. 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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