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Creamy Mashed Squash and Sweet Potatoes
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Description
Creamy and good for you too! Makes an excellent topping for shepherd’s pie.
Ingredients
- 2 pounds Yellow Sweet Potatoes, Peeled And Cubed
- 1 pound Butternut Squash, Peeled And Cubed
- 1 whole Large Russet Potato, Peeled Cubed
- 4 Tablespoons Butter, Softened
- ½ cups Heavy Cream Or Whole Milk
- 2 Tablespoons Pure Maple Syrup
- 1 cup Fresh Grated Parmesan Cheese
Preparation
Preheat oven to 350 degrees F.
Boil the peeled and cubed sweet potatoes, butternut squash, and Russet potato in lightly salted water for approximately 25 minutes. Drain, then pour vegetables into a large bowl. Now, mash, add butter, cream, and syrup and continue mashing until smooth. Pour mixture into a round casserole dish and top with shredded parmesan cheese. Bake 20-30 minutes or until cheese is slightly golden.
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