Prep 10 mins
Cook 1 hr 30 mins
This is from the Low Sodium Cooking newsletter. Better than the marshmallow topped stuff. Cooking time is for baking the raw squash and potatoes. You could try boiling or microwaving to cut the time.
- 2 large sweet potatoes
- 1 butternut squash
- 236.59 ml orange juice
- 14.79 ml unsalted margarine or 14.79 ml unsalted butter
- 2 cinnamon sticks
- Preheat oven to 375° and cut the sweet potatoes in half.
- Cut the butternut squash in half vertically and scrape out the seeds.
- Put the vegetables, cut side up, in a baking pan and bake, uncovered, until they are very soft, at least 1 1/2 hours.
- Scoop the potato and squash out of the skins, combine them, and mash until smooth.
- Put the orange juice, margarine, and cinnamon sticks in a small saucepan and heat, reducing until it is about 1/4 cup syrup.
- Discard cinnamon sticks and stir orange syrup into the mashed vegetables.
It was delicious! I thought I hated sweet potatoes, but this was an amazing dish and EVERYONE loved it!
Pleasantly sweet without being too sweet. This seems like a perfect Thanksgiving side dish as an alternative to the calorie- and fat-laden usual side dishes. I know this is purposely low-sodium, but I did add a little salt. It's ideal for kids because it's got that little bit of sweetness and the flavors are mild. This would be good for babies just being introduced to table food, too! Thanx for posting!