June 2, 2011

Mashed Sweet Potatoes and Butternut Squash Recipe

I'm not the type that likes to follow recipes but likes to experiment. As I was driving home yesterday I had this idea of making a mashed concoction of sweet potatoes and butternut squash. Just those ingredients won't be interesting enough, so I dumped in a few other extra ingredients. This is my take on mashed sweet potatoes:

6 sweet potatoes
12 oz butternut squash (cubed)
1 large onion, diced (I used yellow onions)
3 slices of turkey bacon
1 clove of garlic, minced
1/2 stick of salted light butter
a handful of chopped fresh chives
salt and pepper (use your good judgement)

1. Preheat oven to 375 degrees. Wash and towel dry the sweet potatoes. Prick some holes in the sweet potatoes with a fork to let the steam escape. Bake for 45 minutes or until nice and soft.

2. Put the butternut squash on a baking sheet with 1 Tbsp of butter and bake along side the sweet potatoes. Roughly 40 minutes.

3. In a pan, crisp the bacon and sauteed the chopped onions and chives with 1 Tbsp of butter and minced garlic.

4. When the sweet potatoes are done, peel the skin off. It's easier to do with tongs when they're still hot.

5. In a mixing bowl, mash the sweet potatoes and butternut squash with a fork or potato masher. Mix in the rest of the butter and the sauteed onions.

And... done. I apologize for the bad photography.

I did a search for recipes after the fact and found a lot that call for maple syrup, fruit juices etc. to make it even more sweet. Who needs that much sweetness anyway when sweet potatoes provide all the sweetness you need?

(Next morning edit: For breakfast the next day I made sweet potato pancakes out of them. Just scoop the right amount and shallow fry in a pan. It was a good idea. Heeee.)