Ingredients

The following ingredients have 8 Servings
  • 4 sweet potatoes (peeled & chopped into 1 inch cubes)
  • 3 cups butternut squash (~1 small butternut, peeled, seeds removed and chopped into 1 inch cubes)
  • 1/2 cup unsweetened coconut milk
  • 2 tbsp tahini (+ 1 tbsp for topping)
  • 2 tbsp maple syrup
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp sage
  • 1/4 cup pecans (+ more for topping)
  • salt to taste

Instruction

  • Preheat oven 425 F. Prepare a baking sheet with parchment paper.
  • Place chopped sweet potatoes and butternut squash on the baking sheet in an even layer.
  • Spray the vegetables with coconut oil or extra virgin olive oil and sprinkle with salt, cinnamon, nutmeg and sage.
  • Roast at 425 F for 40 minutes until vegetables are tender. Turn down oven to 325 F.
  • Remove from the oven and transfer to a blender or food processor. To the vegetables, add coconut milk, maple syrup and tahini.
  • Blend on high until vegetables are broken down and smooth. Place pecans in the blender and pulse them into the mixture so there are chunks throughout.
  • Transfer the mash to an oven safe baking dish.
  • Top with 1 tbsp remaining tahini and more pecans as desired.
  • Bake at 325 F 20 minutes.
  • Remove from oven and devour!