Honey-Drizzled Whipped Sweet Potatoes with Bananas

• 10
  sweet potatoes
  10 medium, scrubbed
• 4
  bananas
  4 unpeeled bananas
• 1
  cup
  unsalted butter
  1 cup (2 sticks), divided
• 1/3
  cup
  honey
• 3/4
  cup
  dark brown sugar
• 1/2
  cup
  unbleached all-purpose flour
• 1 1/2
  cup
  pecorino cheese
  chopped

• Preheat the oven to 400°F (200°C). Prick the sweet potatoes all over with a fork and arrange them on a roasting pan.
• Roast the sweet potatoes until tender, about 45–55 minutes depending on size. Add the unpeeled bananas to the pan for the last 10–15 minutes so they soften and caramelize with the potatoes. Remove the pan from the oven but leave the oven on.
• When the potatoes are cool enough to handle, scoop the flesh into a large mixing bowl.
• Peel the roasted bananas and add them to the bowl with 1 stick (1/2 cup) of the butter and the honey. Season with salt and beat vigorously with a wooden spoon until the mixture is light and fluffy.
• Spoon the whipped mixture into an ovenproof serving dish and smooth the surface.
• In a separate bowl, rub together the remaining stick of butter, brown sugar, and flour with your fingers until the mixture resembles coarse crumbs. Sprinkle the crumbs evenly over the whipped sweet potatoes.
• Bake in the preheated oven for about 20 minutes, or until the topping is golden and crisp. Serve hot.

Nutrition