Sweet potatoes are already decadently sweet and silky, so that popular topping of mini marshmallows and brown sugar? Serious overkill.
We recommend going with bananas, to boost both the sweetness and the creaminess, and apples, whose natural acidity will brighten the sweet potatoes’ naturally deep flavor.
Makes 8 servings
- 2 lbs sweet potatoes, pricked with a fork
- 2 ripe bananas
- 1 cup all-natural applesauce
- 1/4 cup honey
- 1 tsp ground cinnamon
- Salt and pepper
How to make it
Preheat oven to 375°.
Roast potatoes on a rimmed baking sheet for 40 minutes, then add bananas (with peel on) and cook for another 15 minutes.
When potatoes cool, split lengthwise and scoop the flesh into a bowl; peel bananas and add with applesauce, honey, and cinnamon, then season with salt, pepper, and sugar to taste.
Mash well with a potato masher, or whip with an electric beater. Transfer mixture into a buttered baking dish; bake for 30 minutes, or until heated through.