Healthy Sweet Potato Casserole
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)
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pounds sweet potatoes, (peeled and cut into small chunks (about 4 medium-large sweet potatoes))
- 1 pound butternut squash, (peeled and cut into small chunks)
- 2 tablespoons unsalted butter
- 1 teaspoon chili powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon nutmeg
- 1 1/2 cup candied pecans, (roughly chopped)
Instructions
- 1
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.
- 2
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.
- 3
Mix in butter, cinnamon, nutmeg, chili powder and smoked paprika. Taste and season with salt as needed.
- 4
Transfer mixture to 9x13 serving dish, top with candied pecans and enjoy!