Butternut Pecan Sweet Potato Mash
User Reviews
4.9
Butternut Pecan Sweet Potato Mash
Description
Butternut Pecan Sweet Potato Mash combines the natural sweetness of roasted sweet potatoes and butternut squash, enhanced by a touch of maple syrup, cinnamon, and vegan butter. The vegetables are roasted until tender and then mashed for a creamy texture. The mash is seasoned simply with salt, pepper, and a pinch of cinnamon to complement the sweetness without overpowering it.
The pecan topping is sautéed in coconut oil with coconut sugar, maple syrup, cinnamon, and salt, optionally finished with vegan butter. This creates a sticky, sweet, and slightly spiced topping that offers texture and flavor contrast to the mash below.
Serve this dish warm as a comforting side, particularly suited to fall or winter meals. Roasting the vegetables separately ensures even cooking and optimal caramelization.
Ingredients
SQUASH + SWEET POTATOES
- 3 large (~1/3 lb each) sweet potatoes or sub 6 small per 3 large halved // skin on // organic when possible
- 6 cups butternut squash 1 small butternut squash yields ~6 cups, peeled, cubed
- 2 Tbsp avocado divided, or melted coconut oil
- 1 pinch sea salt
- 1 pinch black pepper
- 1 pinch ground cinnamon
- 1 Tbsp maple syrup
- 1 Tbsp vegan butter
PECAN TOPPING
- 1 cup pecans (roughly chopped)
- 1 Tbsp coconut oil
- 1 Tbsp coconut sugar
- 1 Tbsp maple syrup
- 1 pinch ground cinnamon
- 1 pinch salt sea salt
- 1 Tbsp vegan butter (optional)
Instructions
- Preheat oven to 400 degrees F (204 C) and lightly grease (or line with parchment paper) 2 large, rimmed baking sheets (use fewer or more baking sheets, as needed, if altering batch size). Also lightly grease a small baking dish (8x8 inch is ideal // size as original recipe is written // adjust if altering batch size)).
- Add halved sweet potatoes to one baking sheet, and the cubed butternut squash to another. Drizzle each with half of the avocado or melted coconut oil (1 Tbsp as original recipe is written // adjust if altering batch size).
- Sprinkle with a pinch of salt and pepper. Rub sweet potatoes together to distribute the oil, and toss the butternut squash as well.
- Roast butternut squash for 15 minutes, then remove from oven and test doneness. It should be very fork tender and easily mashed. Once it's done, remove from oven and set aside.
- Depending on the size of your sweet potatoes, they should take anywhere from 20-35 minutes total. Remove from oven when very soft to the touch. Then reduce oven heat to 350 degrees F (176 C).
- Heat a large skillet over medium heat. Add chopped pecans and toast for 5 minutes, stirring frequently. If smoking or browning too quickly, turn heat to medium-low or low.
- At the 5-minute mark, add coconut oil, coconut sugar, maple syrup, cinnamon, and salt. Stir to coat and cook for another 1-2 minutes. Remove from heat and set aside.
- Peel sweet potatoes and add to a large mixing bowl with butternut squash. Use a fork, potato masher, or whisk to thoroughly mash.
- Add another pinch salt + pepper, ground cinnamon, maple syrup, and vegan butter. Mash once more to combine, then taste and adjust seasonings as needed.
- Transfer mashed squash and potatoes to prepared baking dish and top with toasted pecans. Add vegan butter, cubed, to add additional moisture and flavor (optional).
- Bake for 10-15 minutes or until completely warmed through and fragrant. Let cool briefly and then serve.
- Leftovers store well in the refrigerator for 2-3 days, though best when fresh. Reheat in a 350-degree F (176 C) oven or in the microwave.
Notes
- Nutrition information is an estimate based on the ingredients listed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 308 | 15% |
| Carbohydrates | 40.8g | 14% |
| Protein | 4.7g | 9% |
| Fat | 16.3g | 25% |
| Saturated Fat | 3.9g | 20% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 80mg | 3% |
| Fiber | 7.1g | 28% |
| Sugar | 14.5g | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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