With Thanksgiving around the corner, it is time for my favorite Turkey Day staple. Here’s a recipe for my family’s sweet potato butternut casserole with candied pecans — a fail-proof winner! My family typically makes it with only sweet potatoes but I modified the recipe this year to incorporate butternut squash. It makes the dish lighter and is still incredibly delicious — more like a sweet potato/ butternut crumble than a veggie side.
1 1/4 c mashed sweet potatoes
1 1/4 c butternut squash (alternatively, swap this amount for sweet potatoes)
1/4 c brown sugar
1/2 tsp vanilla
1/4 c melted butter (I used earth balance)
3 tbsp milk of choice
1/4 tsp salt
Roast sweet potatoes and butternut squash at 350 until done. Cool, and scoop out with spoon. Puree in food processor until smooth. Mix all ingredients together. Pour into greased casserole dish and top with the following just before baking.
1/4 c almond meal
1/2 c brown sugar
1/2 c chopped pecans
3 tbsp c melted butter
Mix the first three ingredients together and sprinkle on the casserole. Then pour melted butter on top. Bake uncovered for one hour at 350.