No added fat and no browning are the keys to a flavorful yet light-tasting holiday side dish like this Winter Vegetable Mash. It's a perfect contrast to the rich turkey and dressing with gravy on a Thanksgiving table.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at firstname.lastname@example.org.
Time: 45 minutes Serves: 8
2 lbs. sweet potatoes or yams
1 large butternut or acorn squash, halved and seeded
½ tsp. kosher salt (optional)
Using a fork, pierce the skin of the sweet potatoes in a few places. Cook the potatoes and the butternut squash until very tender. (Steam for 20–30 minutes, microwave for 5–7 minutes, or bake in a 375°F oven for 30–45 minutes.)
Cut the sweet potatoes in half. Hold each half in a kitchen towel (so you won’t burn your fingers) and scoop out the flesh into a large bowl. Repeat with the squash into the same bowl. Mash with a potato masher or purée with an immersion blender or in a food processor to the consistency you like.
Season with the salt (if using). Keep warm or reheat in the microwave to serve.