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.

Store leftovers for 2-3 days in an airtight container.  Reheat in a 350 degree oven, or in the microwave.