Scott's Sweet Potato and Butternut Squash Mashers

Scott's Sweet Potato and Butternut Squash Mashers

scottg 0

"Mashed sweet potato and butternut squash. This is a recipe that tastes great with no salt or sugar added and contains lots of fiber."
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

40 m servings 72 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 72 kcal
  • 4%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 6 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Place the sweet potatoes and butternut squash into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
  2. Mash the sweet potatoes and butternut squash, then add cinnamon, nutmeg, and syrup. Mix until smooth.

Reviews

19
  1. 28 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I baked both the squash and the sweet potatoes. I think it's healthier, and it's much simpler to get them out of their jackets when they're cooked. I put the squash in at 350 for 30 minutes then...

Most helpful critical review

Made as directed, and hate to say it, but I was disappointed. I love all the ingredients in this, but it tasted watery and bland. I had a helping, but even the baby wouldn't eat more than one bi...

Most helpful
Most positive
Least positive
Newest

I baked both the squash and the sweet potatoes. I think it's healthier, and it's much simpler to get them out of their jackets when they're cooked. I put the squash in at 350 for 30 minutes then...

Just made this tonight, and it was great! Very easy too. I added some butter, salt and pepper to the ingredients. I did a google search on how to skin a butternut squash. I highly recommend doin...

Yummy! I baked the squash in the oven, rather than boiling it. I thought it may retain more vitamins this way. Otherwise, I followed the recipe exactly. It was delicious. Next time, I may add a ...

delicious! I did add a little bit of butter and salt when I mixed in the syrup and spices. This is a great comfort food for me. I've made mashed sweet potatoes before, but found them to be a ...

I cooked butternut squash for the first time! I had no idea what to do with it but this recipe gave me lots of direction. Thanks to everyone for their ideas.

Made as directed, and hate to say it, but I was disappointed. I love all the ingredients in this, but it tasted watery and bland. I had a helping, but even the baby wouldn't eat more than one bi...

This tastes just like pumpkin pie! I used a half of a large butternut squash to three medium large sweet potatoes. Also, I thought it could cook until tender (less than 20 minutes). Thanks for t...

Yum. I used half of a large squash and 2 small potatoes. For syrup I used half ED Smith sugar free syrup and half regular pancake syrup. Doesn't need butter, already very moist. Definitely bett...

Very good! I added 1-2 T of butter with some splenda brown sugar blend. I did not have any syrup so I used 1 T. of dark molasses. Really good!

Other stories that may interest you