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Butternut and Sweet Potato Puree

Butternut and Sweet Potato Puree

This surprisingly easy recipe from a beautiful area of the country (known for its fresh produce and fine dining) is the perfect Thanksgiving combination.

Orange juice and cinnamon combined with flavorful butternut squash and creamy sweet potatoes give this dish a delicate citrus sweetness and spicy intensity that could well make it a favorite tradition that your family will ask for year after year.

INGREDIENTS

2 large sweet potatoes
1-pound butternut squash
1 cup fresh orange juice
1 tablespoon unsalted butter
1 2-inch piece of cinnamon stick
Coarse salt and freshly ground pepper

1. Preheat the oven to 375F. Cut the sweet potatoes in half. Cut the squash in half vertically and scrape out the seeds. Put the vegetables, cut side up, in a baking pan, sprinkle with salt and pepper, 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.

3. Put the orange juice, butter, and cinnamon stick in a small saucepan and heat, reducing until it is about 1/4 cup syrup. Discard the cinnamon stick. Stir the orange syrup into the mashed vegetables, season with salt and pepper, transfer to a small casserole, and reheat gently in the oven or on top of the stove.

Serves 4.

MORE THANKSGIVING IDEAS
Baked Squash Savory Stuffing
Curried Pumpkin Soup
Pumpking Pie with Pecan Crust
Thanksgiving Decorating with Nature
Spicy Sweet Potato Patties

Read more: Food, All recipes, Side Dishes

Adapted from The Hudson River Valley Cookbook, by Waldy Malouf (Harvard Common Press, 1998). Copyright (c) 1998 by Walsy Malouf. Reprinted by permission of Harvard Common Press.
Adapted from The Hudson River Valley Cookbook, by Waldy Malouf (Harvard Common Press, 1998).

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

Go to the Source

The Hudson River Valley Cookbook

A leading American chef savors the region's bounty.buy now

16 comments

+ add your own
9:09AM PST on Mar 4, 2013

Thanks.

6:11AM PST on Mar 3, 2013

Sounds nice thanks.

7:32AM PST on Dec 29, 2012

Thank you Annie, for Sharing this!

2:43AM PST on Dec 28, 2012

thanks for sharing

6:44PM PST on Nov 25, 2012

I made this recipe the other day and it was delicious! I used olive oil as butter is not a product I consume. I also add cayenne pepper to sweet potatoes, trust me it is yummy! Thank you very much.

10:26AM PDT on Aug 29, 2012

yum

1:53AM PST on Nov 18, 2011

Thank you

10:55PM PST on Nov 17, 2011

Thanks for this information.

12:24AM PDT on Aug 10, 2011

Love the recipe. Thanks for sharing.

2:45AM PDT on Mar 26, 2011

Thanks for the article.

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