- 1
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Ingredients
- 2 3/4 pounds sweet potatoes (about 4 medium)
- 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
Preparation
Step 1
Preheat oven to 350º.
Bake potatoes at 350º 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 350º for 25 minutes or until thoroughly heated.
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