What is the one enduring Thanksgiving dish that will always have a place on your table? Maybe there’s more than just one that lives on through the years. Our family has several dishes that make an appearance each year on Turkey day, but I’d be willing to change out most of them for something different, except one….my mom’s sweet potato soufflé. Sweet, creamy & buttery, covered in marshmallow goodness, I love it and so does everybody else (except my grandpa who swears he hates sweet potatoes, yet devours a slice of sweet potato pie every year because he thinks it’s pumpkin!). With this month’s Recipe Redux theme being Vintage Side Dishes, I knew what I had to do.
Because my mom’s sweet potato soufflé is perfection just the way it is, I decided to go in a slightly different direction to make this something of my own. First, I have a time-saving/life-changing tip. Use canned sweet potato and butternut squash for this recipe because it tastes just as good and takes no time at all! This sweet potato-squash casserole is much lighter than the soufflé since its sans marshmallows and uses less butter. The squash and sweet potato lend their own natural sweetness, so the small amount of honey and brown sugar is all you need.
[recipe title=”Sweet Potato-Squash Casserole” servings=”4″]
1-15 oz. can sweet potato puree
1-15 oz. can butternut squash puree
1/3 cup coconut cream
2 Tbsp. honey
1/2 tsp. cinnamon
1 tsp. allspice
1 tsp. vanilla
pinch of salt
2 Tbsp. unsalted butter
1/4 cup brown sugar
1/2 cup chopped pecans
1. Preheat oven to 350°F.
2. Blend all ingredients, except those for the pecan topping, together in a stand mixer bowl on medium speed.
3. Pour mixture into a 9×5 dish and bake for 20 minutes.
4. While the casserole is baking, melt butter in a small skillet over medium heat, add brown sugar, stirring until moistened.
5. Add pecans to butter and coat well. Cook on low heat for 2 minutes.
6. Top casserole with coated pecans and bake for 10 minutes longer.