I made this sweet potato and squash puree as a healthier alternative to heavy, buttery mashed potatoes for this Thanksgiving dinner, and was very pleased with the results! Light and fluffy, a little sweet and savory, it felt great to eat something I knew was good for my body and great for my skin. The chicken broth tones down the natural sweetness of these root vegetables, making this an excellent side dish for meats and pretty much anything else.
What the video on how to make Sweet potato squash puree:
Sweet potato squash puree
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Side
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Description
Serve this sweet potato and squash puree during your next holiday meal. It’s a total crowd pleaser!
Ingredients
Units
Scale
- 2 tablespoons extra virgin olive oil
- 3 sweet potatoes, peeled and roughly chopped
- 1 pound butternut squash, peeled and roughly chopped
- 1/4 cup chicken broth or vegetable broth
- Salt and pepper to taste
Instructions
- Bring a large pot of water to boil.
- Boil the potatoes and squash for 20 to 30 minutes, until very tender.
- Drain and return them to the pot. Using a potato masher, lightly mash the potatoes and squash until almost creamy.
- Add the olive oil and mix well. Slowly add the chicken broth while mixing, until desired taste.
- Season with salt and pepper. Serve warm.
Notes
This sweet potato and squash puree will keep in the fridge, in a storage container, for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 198
- Sugar: 6.7g
- Sodium: 117.1mg
- Fat: 7.2g
- Saturated Fat: 1g
- Unsaturated Fat: 0.8g
- Trans Fat: 0g
- Carbohydrates: 33.4g
- Fiber: 5.3g
- Protein: 2.8g
- Cholesterol: 0.3mg
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