Sweet potato and butternut mash

    50 min

    This is a simple, yet delicious dish. It's made by mashing together sweet potatoes and butternut squash, with spices and maple syrup. Serve as a side dish to any meal. It goes particularly well with roasted meats.

    59 people made this

    Serves: 8 

    • 3 sweet potatoes, peeled and cubed
    • 1 butternut squash, peeled, seeded and cubed
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon nutmeg
    • 4 tablespoons pure maple syrup

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Place the sweet potatoes and butternut squash into a large pot and cover with water. Bring to the boil over high heat, then reduce heat to medium-low, cover and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
    2. Mash the sweet potatoes and butternut squash, then add cinnamon, nutmeg and maple syrup. Mix until smooth.

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    Reviews in English (22)


    I baked both the squash and the sweet potatoes. I think it's healthier, and it's much simpler to get them out of their jackets when they're cooked. I put the squash in at 350 for 30 minutes then added the potatoes for another 30 minutes. The result was delicious, and sweet enough that I didn't add any sweetener. I would definitely make it again using the same method.  -  26 Jan 2011  (Review from Allrecipes US | Canada)


    Just made this tonight, and it was great! Very easy too. I added some butter, salt and pepper to the ingredients. I did a google search on how to skin a butternut squash. I highly recommend doing that if you don't know the secret.  -  09 Sep 2009  (Review from Allrecipes US | Canada)


    Yummy! I baked the squash in the oven, rather than boiling it. I thought it may retain more vitamins this way. Otherwise, I followed the recipe exactly. It was delicious. Next time, I may add a little bit of butter, and make a breadcrumb topping for it and bake it. I'm thinking that it will be similar to the sweet potato bake that i love from boston market restaurant.  -  18 Sep 2010  (Review from Allrecipes US | Canada)