Butternut squash-sweet potato mash is a healthy and delicious holiday side dish recipe, made with clean ingredients. Topped with pecan streusel, this is just as good as (or better than!) traditional sweet potato casserole.
We went to a fabulous Friendsgiving party this past weekend – my first one ever.
Who is the genius who started this tradition? Why did we never think to celebrate Thanksgiving twice before now?
Anyway, we had an awesome time and the food was incredible. I literally couldn’t stop eating the mashed sweet potato casserole. My husband had to cut me off.
Oh my heavens, it was freaking delicious.
And of course, I have been thinking of my own Fixed version ever since.
I have a thousand things I should be doing today, but I couldn’t wait any longer to make this sweet potato mash. I researched several other recipes for inspiration, and found Minimalist Baker’s version to be super helpful. Have you ever seen her blog? She is an adorable young thing with awesome, simple recipes. I highly recommend checking it out.
To make this sinful side dish healthier and FIX friendly, I used half sweet potato and half butternut squash for extra veggie power. To keep this safe for my son, there is no butter, and I also skipped the brown sugar in favor of maple syrup and a little honey. Finally, instead of marshmallows, I topped this with just the right amount of honey toasted pecans.
OMG. Sweet potato Heaven.
The result was SO good – much cleaner and healthier than traditional sweet potato casseroles, but definitely yummy enough for all of your guests to enjoy. In fact, this squash and sweet potato mash tastes so much like dessert, I enjoyed mine with a cup of coffee.
Actually, I am wrapping this up now so I can have more before nap time is over!
Here’s the butternut squash-sweet potato mash recipe. Enjoy!
A healthy and delicious holiday side dish recipe, made with clean ingredients. Topped with pecan streusel, this is just as good as (or better than!) traditional sweet potato casserole.
- 2-3 sweet potatoes
- 6 cups butternut squash, peeled and chopped (about 1 squash)
- 2 T melted coconut oil, divided
- Pinch each sea salt + black pepper
- Pinch ground cinnamon
- 1-2 T maple syrup (to taste)
- 1-2 T vegan butter (optional – you can use more coconut oil instead)
- 1/2 cup pecans, roughly chopped (you can increase this to 1 cup if you want)
- 1 T coconut oil
- 1 T of honey
- 1 T maple syrup
- Pinch of cinnamon
- Pinch sea salt
- Preheat oven to 400 degrees
- Cut sweet potatoes in half, place them on one half of large baking sheet, and sprinkle with salt and 1 T of coconut oil. Bake for 25 mins.
- Next, add butternut squash to the other half of the baking sheet and drizzle the remaining coconut oil over top and sprinkle with salt. Toss to distribute evenly. Put the tray of potatoes and squash back in the oven for an additional 20-25 minutes.
- When potatoes and squash are finished, they will be fork tender and easily mashed. Remove from oven. Reduce oven temp to 350.
- Heat a small skillet over medium-low heat. Add chopped pecans and toast for a few minutes until fragrant, stirring frequently.
- Add coconut oil, honey, maple syrup, cinnamon, and salt. Stir to coat and cook for another 1-2 minutes. Remove from heat and set aside.
- Peel sweet potatoes and add to a large mixing bowl with butternut squash. Use a fork, potato masher, or whisk to mash. You could also use a food processor.
- Add another pinch salt + pepper, ground cinnamon, maple syrup and vegan butter. Mash once more to combine, then taste and adjust seasonings as needed.
- Transfer mashed squash and potatoes to prepared baking dish and top with toasted pecans.
- Bake for 10 minutes, or until completely warmed through. Let cool briefly and then serve.
Adapted from Minimalist Baker
According to Minimalist Baker, leftovers store well in the refrigerator for 2-3 days, though best when fresh. Reheat in a 350 degree oven, or in the microwave.
Each 1 cup serving – 1/2 GREEN, 1/2 YELLOW, TRACE BLUE, 2 tsp
- Serving Size: 1 cup