Sweet Potato and Squash Medley 

The iconic sweet potato dish with toasted marshmallows on top of it has to make an appearance of some sort during the holiday season. Otherwise, is it really Thanksgiving if you don’t have it? Just kidding, but really, you gotta have it. My Mom created this perfect variation of that iconic dish and it came out beautifully. The sweet potatoes mixed with the butternut squash marry together perfectly and help balance out each other’s sweetness. The marshmallows were subbed out for candied pecans, and I am not complaining.

Having a good, pure maple syrup on hand for this dish is going to be important. You want to achieve that rich, deep maple flavor, instead of just having an excessive, sugary taste. Besides taking the time to peel and dice up the squash and sweet potatoes, this dish simply just comes together in a snap and is worry-free. You can just toss all the ingredients together and put it into the oven to be the least of your worries on Thanksgiving Day. If you absolutely have to have the toasted marshmallow topping, then I guess you could toss some on towards the end of the baking time. But you have to give the candied pecans a chance to win your heart over! You just may forget about the marshmallows in the end.

Sweet Potato and Squash Medley 


Ingredients: 

  • 3 medium-sized sweet potatoes, peeled and cut into 1-inch cubes
  • 1 medium-sized butternut squash, peeled and cut into 1-inch cubes
  • 1 stick of butter (8 Tablespoons), melted
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1/2 cup pure maple syrup
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup candied pecans

Directions: 

  1. Preheat your oven to 375 degrees.
  2. In a large bowl toss together the sweet potatoes, butternut squash, sugars, salt, pepper and maple syrup until evenly combined.
  3. Evenly distribute the sweet potato and butternut squash medley into a 13×9 pan and bake for 35 minutes.
  4. Remove the pan and sprinkle the top with the candied pecans. Continue baking until the sweet potatoes and squash are tender, and the sugars have caramelized, about 15 minutes. Remove from the oven and serve.

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