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!
2 cups sweet potato, cut in large chunks (unpeeled)
2 cups butternut squash, cut in large chunks (unpeeled)
1/3 cup cane sugar
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
- 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.
- Reduce to medium high heat and cook until tender. Use a spoon to scoop out the sweet potato and butternut squash from peel
- 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.
- 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.
- Bake in the preheated oven for 30 minutes
- Remove from oven and top with marshmallows and bake for another 10 minutes until top is lightly brown.