Tyler Florences Roasted Sweet Potato Banana Puree Recipes

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ROASTED SWEET POTATOES WITH HONEY AND CINNAMON



Roasted Sweet Potatoes with Honey and Cinnamon image

Tyler Florence's Roasted Sweet Potatoes from Food Network are made even sweeter and stickier with honey, cinnamon and 30 minutes in a hot oven.

Provided by Tyler Florence

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 5

4 sweet potatoes, peeled and cut into 1-inch cubes
1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked
1/4 cup honey
2 teaspoons ground cinnamon
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 375 degrees F.
  • Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.
  • Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.

Nutrition Facts : Calories 304 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 216 milligrams, Carbohydrate 41 grams, Fiber 5 grams, Protein 2 grams, Sugar 24 grams

WHIPPED SWEET POTATOES AND BANANAS WITH HONEY



Whipped Sweet Potatoes and Bananas with Honey image

You can roast the potatoes and bananas ahead of time, then put it all together just before serving. Then heat it up in the oven.

Provided by Tyler Florence

Categories     side-dish

Time 1h25m

Yield 10 to 12 servings

Number Of Ingredients 8

5 medium sweet potatoes, scrubbed
4 bananas, unpeeled
1 cup (2 sticks) 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

Steps:

  • 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 into the pan and continue roasting for 10 to 15 minutes, until both the bananas and potatoes are very soft. 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. Peel the bananas and add them to the bowl along with 1 stick of the butter, and the honey. Season with salt and beat vigorously with a wooden spoon until everything's well combined and the mixture is fluffy. Spoon into an oven-proof serving bowl and smooth the top.
  • In a separate mixing bowl, use your fingers to rub together the remaining 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.

SWEET POTATO PUREE



Sweet Potato Puree image

This recipe was submitted by First Lady Laura Bush to the New York Times for an article called "America Reaches For Tradition; Giving Thanks at the President's Table", by Marian Burros, Nov. 14, 2001. I believe she said that it wasn't her creation but that it originally came from a neighbor. It has no sweetener of any kind, but you'd never guess. I've made this for Thanksgving a few times and everyone loves it. Last year, I used a sugared pecan for the topping, which went over well at dinner. If you're allergic to nuts, leave them out. It's still good. Whatever you do, don't try this with boiled or canned sweet potatoes. It really needs the baking process to bring out the sweetness and keep the puree from being soupy. I learned that lesson the hard way. Prep time doesn't include baking and cooling time for sweet potatoes.

Provided by Laura2of7

Categories     Yam/Sweet Potato

Time 45m

Yield 12-14 serving(s)

Number Of Ingredients 8

8 lbs sweet potatoes, baked (about 6 large or 8-10 medium)
1/2 cup unsalted butter, melted
1/4 cup heavy cream
2 eggs, beaten
1/2 teaspoon cinnamon
1 teaspoon vanilla
1 teaspoon salt (or to taste)
3/4 cup pecans, toasted and chopped

Steps:

  • Heat oven to 350 degrees.
  • Peel and mash sweet potatoes. (I use a food mill for this.).
  • In a large bowl, combine potatoes with butter, cream, eggs, cinnamon, vanilla, salt and 1/2 cup pecans, mixing until well blended.
  • Pour mixture into a buttered 2 1/2 quart casserole; top with remaining pecans.
  • Bake 30 minutes.
  • Note: Puree may be made a day ahead and refrigerated. Be sure to bring to room temperature before baking.
  • Additional note: To bake the sweet potatoes, pierce each potato 2-3 times with a paring knife, place directly on oven rack and bake at 350 degrees until done, about 50-60 minutes for large potatoes. Place a baking sheet on lower rack to catch drips. Allow to cool before handling. While the oven is on, toast the pecans. Spread out on a shallow pan and bake for about 10 minutes.

Nutrition Facts : Calories 405.5, Fat 15.3, SaturatedFat 6.7, Cholesterol 58.1, Sodium 375.1, Carbohydrate 62.2, Fiber 9.8, Sugar 13, Protein 6.6

TYLER FLORENCE'S ROASTED SWEET POTATO BANANA PUREE



Tyler Florence's Roasted Sweet Potato Banana Puree image

Putting here for safe keeping. Food Network Star Tyler Florence made this on the Today Show this morning.

Provided by Debbwl

Categories     Vegetable

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 15

8 medium sweet potatoes, scrubbed
6 medium bananas
1/2 cup unsalted butter, at room temperature
salt, to taste
black pepper, to taste
1 1/2 cups heavy cream
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 pinch nutmeg
1 teaspoon orange zest
2 bay leaves
1 cup all-purpose flour
1/2 cup light brown sugar
1/2 cup unsalted butter, cut into cubes
1 cup of broken pecans

Steps:

  • Preheat the oven to 400 degrees F. Prick the sweet potatoes all over with a fork and put them on a roasting pan. On another roasting pan prick bananas and lay out in a single layer. Roast sweet potatoes for 45 minutes until very soft and roast bananas for 25 minutes. Remove both pans from the oven and allow to cool slightly.
  • In a small sauce pot heat cream with bay leaf until reduced by half, then keep warm until ready to puree potatoes and bananas.
  • When the potatoes are cool enough to handle, scoop out the flesh into the bowl of a food processor. Add peeled bananas. Season with salt, add butter, cream, cinnamon, nutmeg, vanilla and puree until super smooth. Pour into an oven-proof gratin dish.
  • Make the topping by combining flour, cold butter and brown sugar in the food processor and pulse until you have the texture of coarse bread crumbs. Sprinkle on top of the puree and place under the broiler until golden brown and crispy, about 4-5 minutes.
  • TIPS.
  • You can roast the potatoes and bananas ahead of time, then put it all together just before serving. Then heat it up in the oven.

Nutrition Facts : Calories 602.2, Fat 39.9, SaturatedFat 20.7, Cholesterol 97.7, Sodium 78.6, Carbohydrate 60.1, Fiber 6.5, Sugar 24.1, Protein 5.6

ROASTED SWEET POTATO PUREE



ROASTED SWEET POTATO PUREE image

Categories     Potato

Yield 10-12 servings

Number Of Ingredients 16

For the sweet potato banana puree:
• 8 medium sweet potatoes, scrubbed
• 6 medium bananas
• 1 stick unsalted butter, at room temperature
• Kosher salt and freshly ground black pepper
• 1 1/2 cups heavy cream
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• Pinch of nutmeg
• 1 teaspoon of orange zest
• 2 bay leaves
For the topping:
• 1 cup all purpose flour
• 1/2 cup light brown sugar
• 1 stick of unsalted butter, cut into cubes
• 1 cup of broken pecans

Steps:

  • reheat the oven to 400 degrees F. Prick the sweet potatoes all over with a fork and put them on a roasting pan. On another roasting pan prick bananas and lay out in a single layer. Roast sweet potatoes for 45 minutes until very soft and roast bananas for 25 minutes. Remove both pans from the oven and allow to cool slightly. In a small sauce pot heat cream with bay leaf until reduced by half, then keep warm until ready to puree potatoes and bananas. When the potatoes are cool enough to handle, scoop out the flesh into the bowl of a food processor. Add peeled bananas. Season with salt, add butter, cream, vanilla and puree until super smooth. Pour into an oven-proof gratin dish. Make the topping by combining flour, cold butter and brown sugar in the food processor and pulse until you have the texture of coarse bread crumbs. Sprinkle on top of the puree and place under the broiler until golden brown and crispy, about 4-5 minutes.

SWEET POTATOE PUREE



SWEET POTATOE PUREE image

Categories     Vegetable

Yield 8-10 servings

Number Of Ingredients 15

• 8 medium sweet potatoes, scrubbed
• 6 medium bananas
• 1 stick unsalted butter, at room temperature
• Kosher salt and freshly ground black pepper
• 1 1/2 cups heavy cream
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• Pinch of nutmeg
• 1 teaspoon of orange zest
• 2 bay leaves
For the topping:
• 1 cup all purpose flour
• 1/2 cup light brown sugar
• 1 stick of unsalted butter, cut into cubes
• 1 cup of broken pecans

Steps:

  • DIRECTIONS Preheat the oven to 400 degrees F. Prick the sweet potatoes all over with a fork and put them on a roasting pan. On another roasting pan prick bananas and lay out in a single layer. Roast sweet potatoes for 45 minutes until very soft and roast bananas for 25 minutes. Remove both pans from the oven and allow to cool slightly. In a small sauce pot heat cream with bay leaf until reduced by half, then keep warm until ready to puree potatoes and bananas. When the potatoes are cool enough to handle, scoop out the flesh into the bowl of a food processor. Add peeled bananas. Season with salt, add butter, cream, vanilla and puree until super smooth. Pour into an oven-proof gratin dish. Make the topping by combining flour, cold butter and brown sugar in the food processor and pulse until you have the texture of coarse bread crumbs. Sprinkle on top of the puree and place under the broiler until golden brown and crispy, about 4-5 minutes. TIPS You can roast the potatoes and bananas ahead of time, then put it all together just before serving. Then heat it up in the oven.

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