This is an unusual side dish but very good.

Ingredients
10 medium-size tan-skinned sweet potatoes (about 6 pounds), scrubbed
4 bananas, unpeeled
1 cup (2 sticks) margarine, room temperature
½ cup honey
1 ½ cups pecan pieces
¾ cup (packed) golden brown sugar
½ cup all purpose flour

Preparation
Preheat oven to 400°F. Pierce sweet potatoes with fork. Place on rimmed baking sheet or in roasting pan and bake until almost soft, about 40 minutes. Add bananas to roasting pan alongside, sweet potatoes and bake until banana skins brown, about 10 minutes. Let sweet potatoes and bake until banana skins brown, about 10 minutes. Let sweet potatoes and bananas stand at room temperature until cool enough to handle, about 15 minutes (maintain oven temperature). Cut sweet potatoes in half. Scoop flesh from sweet potatoes into large bowl. Peel bananas; add to bowl. Add ½ cup margarine and honey; beat with wooden spoon until blended and fluffy.

Season to taste with salt. Transfer to 8- to 10-cup oven proof baking dish.

Mix nuts, sugar and flour in bowl. Add ½ cup  margarine; mix with fingertips until coarse crumbs form. (Potatoes and streusel can be made 1 day ahead. Cover separately; chill. Before continuing, preheat oven to 400°F). Sprinkle streusel over potatoes. Bake until top is golden brown and potatoes are hot, about 25 minutes.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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