This would be perfect for Thanksgiving dinner! Yes, I have that on my mind already. I roasted some sweet potatoes and a lovely homegrown butternut squash my friend gave to me earlier in the day and was thinking of how I wanted to transform them. Mashed potatoes came to mind and from there I whipped up a sweet version of a mashed potato combo that was so delicious I had to walk away before I consumed the entire bowl!
4 medium sweet potatoes (really yams because sweet potatoes are white) you can leave the skin on or remove it
1 medium sized butternut squash
Salt and pepper
2 tablespoons honey (I used cinnamon honey but if you don’t have that add 1.5 teaspoons of ground cinnamon)
2 tablespoons of cream cheese (I used Philadelphia brown sugar and cinnamon) regular will suffice
1 tablespoon of butter
Preheat your oven to 400 degrees. Line your baking sheet with a Silpat or parchment. Set aside. Gently slice the butternut squash in half and remove the pulp and seeds. Add that cut side up to the baking sheet. Wash and slice the potatoes into large pieces. Drizzle with olive oil and salt and pepper the veggies. Roast until fork tender and golden brown. Remove and let cool completely.
Add the potatoes to your stand mixer, paddle attachment on, and then remove the edible portion of the squash from exterior with a large spoon. Add that and the other ingredients to your stand mixer. Blend until combined and smooth. Taste and adjust seasonings. Reheat and serve.
— Knead to Cook