My presentation at my Thanksgiving spread. A feast for the tummy and the eye.
This has been a staple in my thanksgiving table. Not only is the presentation stunning, but the flavors combine beautifully to create a sweet and somewhat spicy exotic dish. This dish works so well done ahead of time and reheated in a low oven at the last minute.
Truly spectacular. Hope you try it!
Ingredients:
- 4 pounds sweet potatoes (no yams)
- 2 large organic bananas (a little ripe but not putrid)
- 3/4 stick of vegan butter (or real optional)
- 1/4 cup of vegan sour cream (or real heavy whipping cream optional)
- 1/2 cup maple syrup (the more expensive the better)
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin spice
- 1/2 teaspoon cayenne pepper
- salt to taste
Topping:
- 1 pound praline pecans (found at Central Market or the bulk section of your favorite but fine grocery store)
- 1/2 cup (one stick) cold vegan butter (or unsalted butter)
Preheat oven to 425. Pierce potatoes with a fork and roast for about an hour. Roast the bananas during the last 15 minutes of cooking. Let rest until cook enough to handle.
Peel potatoes and bananas and put in a large mixer. Mix on slow until somewhat smooth, and all all ingredients.
For a more dramatic presentation, scoop in cups made with large size navel oranges. Cut in half, and scoop out orange leaving the rind intact. Or put in a shallow baking this and cover with topping. Bake at 300 for 35 minutes until warm.
Topping: Place pecans and butter in a food processor. Process until chunky. Keep cool until ready to use.
