Sweet Potato Butternut Squash Casserole

Who doesn’t love sweet potato casserole? It’s the perfect addition to any Thanksgiving dinner. I love eating foods that are both sweet and savory, this dish definitely provides the perfect balance to all the savory thanksgiving favorites. I made my version with a little twist to TRY to make it a little healthier. Hope you guys enjoy!

Ingredients:
2 cups sweet potato, cut in large chunks (unpeeled)
2 cups butternut squash, cut in large chunks (unpeeled)
1/3 cup cane sugar
2 eggs
1/2 tsp salt
7 tbsp butter, softened
1/2 cup milk (alternative: coconut milk)
1/2 tsp vanilla extract
1/3 cup brown sugar
1/3 cup all purpose flour
1/2 chopped pecans
2 cups mini marshmallows

1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes and butternut squash in steamer, add water to pot and bring to a boil.
2. Reduce to medium high heat and cook until tender. Use a spoon to scoop out the sweet potato and butternut squash from peel
3. In a large bowl, mix together the sweet potato, butternut squash, cane sugar, eggs, salt, 4 tablespoons butter, milk and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish.
4. In medium bowl, mix the brown sugar and flour. Cut in the remaining 3 tablespoons of butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato/butternut squash mixture.
5. Bake in the preheated oven for 30 minutes
6. Remove from oven and top with marshmallows and bake for another 10 minutes until top is lightly brown.
7. Enjoy!!!!!