Sweet potato squash puree

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  • 2 tablespoons extra virgin olive oil
  • 3 sweet potatoes (peeled and roughly chopped)
  • 1 small small butternut squash (peeled and roughly chopped (about 1 pound))
  • 1/4 cup chicken broth ((or vegetable broth))
  • salt and pepper to taste


  1. Bring a large pot of water to boil.
  2. Boil the potatoes and squash for 20-30 minutes, until very tender.
  3. Drain and return them to the pot. Using a potato masher, lightly mash the potatoes and squash until almost creamy.
  4. Add olive oil and mix well. Slowly add the chicken broth while mixing, until desired taste.
  5. Season with salt and pepper. Serve warm.


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