The weather lately has been rather Fall-like. In keeping with that mood, I thought I’d share a recipe that tastes like fall, my mashed sweet potatoes and butternut squash.
Ingredients:
3 sweet potatoes peeled and cubed
1 medium sized butter nut squash peeled and cubed
1 tablespoon of cinnamon
½ tablespoon of nutmeg
¼ cup brown sugar
¼ cup maple syrup
Directions:
Place cubed sweet potatoes and squash in a pot filled with water. Bring to a boil, cover, and reduce heat to med-high. Cook for about 20 minutes. Drain water and let rest for one minute. Mash potatoes and squash while mixing in cinnamon, nutmeg, brown sugar and maple syrup. Blend until smooth. You can add a few tablespoons of butter if you’re not counting calories.
I think it’s a pretty good secondary side dish if you have a sweet tooth. I think it goes particularly well with fried or barbeque chicken. After you’re done with the peeling, the rest of the dish is pretty much no fuss. Give it a try and tell me what you think.
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