Are you looking for a sweet potato recipe that contains mini marshmallows If so, you may have stumbled upon the wrong website. My Whipped Sweet Potatoes and Butternut Squash are rich and creamy on their own, thank you very much. There is no reason we need to ruin a perfectly delicious dish with white puffs of corn syrup and gelatin. Instead of adding the traditional stick of butter, I enhanced the natural sweetness of the potatoes and squash with cinnamon and orange zest.
Sweet potatoes are loaded in vitamins and antioxidants. One I’d especially like to highlight this time of year is potassium. Of course we all know potassium helps prevent stroke, improve muscle function and prevent anxiety. But did you know that potassium also reduces stomach bloat resulting from too much salt in your diet? Fill your plate with potassium rich foods such as bananas, papayas, spinach, avocados and of course sweet potatoes to help flush that sodium out of your system.
My husband asked me if we could serve this dish at Thanksgiving instead of the traditional Sweet Potato Casserole I’ve been assigned this year. Considering my husband loves butter as much as the next guy, I’m going to take this as a good sign that you could very easily incorporate this dish into your family’s holiday table.
Your skinny new outfit for the holidays is waiting.
Place peeled butternut squash and sweet potato chunks in a large pot and cover with water.
Bring to a boil and simmer for 10-15 minutes or until fork tender. (It is important to test with a fork because knives are too sharp to be an accurate test of doneness.)
Strain squash and potatoes and return to warm pot.
Add butter, honey, warm milk, cinnamon, salt, pepper and orange zest.
Using a potato smasher to combine ingredients until butter is melted and mixture is smooth.
For a whipped texture, use an electric mixer and beat on medium for 2 minutes.
Excellent source of Vitamin A and C, good source of calcium and iron.