Topped with candied pecans, this healthy and easy Sweet Potato Casserole is made with sweet potatoes and butternut squash for a delicious holiday dish! (gluten free, vegetarian, paleo)
Ingredients
2poundssweet potatoes,peeled and cut into small chunks (about 4 medium-large sweet potatoes)
1poundbutternut squash,peeled and cut into small chunks
Heat a large pot of water over medium-high heat until boiling. Cook the sweet potatoes and butternut squash by either placing them in a steamer basket in the pot or placing them directly into the boiling water for 10 to 20 minutes. They're done when they're soft and can easily be pricked with a fork.
Carefully discard the boiling water and remove the steamer basket. Using an immersion blender (or a regular blender), puree the cooked butternut squash and sweet potatoes until completely smooth.
Mix in butter, cinnamon, nutmeg, chili powder and smoked paprika. Taste and season with salt as needed.
Transfer mixture to 9x13 serving dish, top with candied pecans and enjoy!
Notes
To save some time in the kitchen, I recommend buying pre-cut butternut squash and sweet potatoes at the grocery store. It's not cheating - promise! Not having to peel, seed and chop an entire butternut squash and sweet potatoes makes things super simple.To make this even easier, I used store-bought candied pecans and chopped them to use as the topping. However, if you want to go 100% homemade, take a look at this easy recipe for homemade candied pecans. They take less than 10 minutes to make and taste so delicious.