Scott's Mashed Sweet Potatoes and Butternut Squash
Scott's Mashed Sweet Potatoes and Butternut Squash blends creamy sweet potatoes with tender butternut squash for a naturally sweet, velvety bite. Warm notes of cinnamon and nutmeg meet a hint of maple, making it a cozy side for holiday tables or any comforting fall dinner. It pairs beautifully with roasted meats or as a colorful vegetarian accompaniment.
- Prep10 mins
- Cook20 mins
- Serves8
- DifficultyEasy
- 1
Put the sweet potatoes and butternut squash in a large pot and cover them with water. Bring to a boil over high heat, then lower the heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and let them steam-dry for a minute or two.
- 2
Mash the sweet potatoes and butternut squash, then add the cinnamon, nutmeg, and syrup. Stir until smooth.
- Calories 137.33 kcal Moderate
- Protein 2.82 g Low Source
- Carbs 33.92 g Moderate
- Total Fat 0.25 g Low Source
- Saturated Fat 0.07 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 68.36 mg Low Source
- Fiber 5.82 g Good Source
- Sugar 7.93 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 100.81 mg Low Source
- Iron 1.55 mg Low Source
- Potassium 529.41 mg Moderate
- Vitamin A 1992.16 mcg_rae Good Source
- Vitamin C 43.4 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
No known allergens listed for this recipe. Always double-check ingredients for your needs.