Similar to sweet potato casserole, this dessert could also be served with ham or pork roast.
4 medium sweet potatoes (about 2 3/4 pounds)
2 ripe bananas
2 tablespoons margarine, melted
1/4 cup packed dark brown sugar, divided
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 tablespoon margarine
2 tablespoons chopped pecans
How to Make It
Preheat oven to 350°.
Bake potatoes at 350° for 1 hour or until tender. Let cool; peel and cut into chunks. Place potatoes and bananas in a food processor; process until smooth. Add melted margarine, 2 tablespoons sugar, nutmeg, cinnamon, and salt; pulse until blended. Divide sweet potato mixture evenly among 6 (8-ounce) ramekins.
Melt 1 tablespoon margarine in a small saucepan over medium-high heat. Add 2 tablespoons sugar; cook 1 minute. Add pecans; cook 1 minute, stirring constantly. Remove from heat; divide pecan mixture evenly among ramekins. Bake at 350° for 25 minutes or until thoroughly heated.