Pecans provide potassium, protein, iron, magnesium, and calcium; while both sweet potatoes and butternut squash are loaded with vitamin A. Butternut squash is also a great source of vitamin C, B6, magnesium, and potassium. The sweet potatoes provide us with potassium, vitamin C, calcium, magnesium, B6, and iron. It’s the perfect nutritious and delicious side!
- 3 large sweet potatoes, washed and halved (skin on)
- 1 small butternut squash, cubed
- 2 Tbsp coconut oil, melted and divided
- sea salt + black pepper
- Cinnamon, just a pinch
- 1 Tbsp pure maple syrup
- 1 Tbsp coconut oil
- 1 cup pecans, chopped
- 1 Tbsp coconut oil
- 1 Tbsp coconut sugar
- 1 Tbsp maple syrup
- Pinch ground cinnamon
- Pinch sea salt
- Preheat oven to 400 degrees F.
- Line 2 baking sheets with parchment paper and lightly grease a 8×8 baking dish.
- Add the halved sweet potatoes to one baking sheet, and the cubed butternut squash to the other. Lightly toss each with 1 Tbsp of melted coconut oil and salt and pepper to taste.
- Roast butternut squash for 15 -20 minutes, or until very tender and easily mashed. Remove from oven and set aside.
- Roast the sweet potatoes for 20-35 minutes or until very soft and easily mashed. Remove from oven and set aside.
- Reduce oven heat to 350 degrees F.
- Heat a large non-stick skillet over medium heat. Add the chopped pecans and toast for 5 minutes, stirring frequently. You may need to lower the heat if they begin to brown or smoke too quickly.
- After 5 minutes, add coconut oil, coconut sugar, maple syrup, cinnamon, and salt. Stir to coat and cook for another 1-2 minutes. Remove from heat and set aside.
- Peel sweet potatoes (optional- the skins are full of fiber and good for you!) and add them to a large mixing bowl with the butternut squash. Mash them together with a fork or potato masher. Add a little salt/pepper, cinnamon, maple syrup, and coconut oil.
- Transfer the mixture to the prepared 8×8 baking dish and top with the toasted pecans.
- Bake for 10-15 minutes, or until warmed through.
- Allow to slightly cool then serve.
Recipe adapted from Minimalist Baker