Roasted Butter Pecan Sweet Potatoes

• FOR THE CASSEROLE:
• 3 whole Medium Sized Sweet Potatoes (3 Should Yield Roughly 2 Cups Of Puree)
• 2 cups Pureed Winter Squash (or Substitute One 15 Oz. Can Pumpkin Puree For The 2 Cups Of Pureed Squash)
• 1/4 cups Granulated Sugar
• 6 Tablespoons Melted Butter (more If Desired)
• 1/4 cups Milk (I Used Non-fat)
• 1/2 teaspoons Kosher Salt (any Salt)
• FOR THE TOPPING:
• 1/2 cups Pecans, Finely Chopped
• 1/4 teaspoons Kosher Salt (any Salt)
• 1/4 cups Brown Sugar
• 2 Tablespoons Butter, Softened

1. Preheat your oven to 425u0b0F (215u0b0C). Prepare an 8x8 baking dish by spraying with non-stick cooking spray or buttering it.
2. Roast sweet potatoes by piercing each sweet potato with a fork 5 times on each side. Place on a baking sheet and roast at 425u0b0F (215u0b0C) for 30-40 minutes or until you can easily pierce the skin with a fork or paring knife. Toast pecans (5-10 minutes at 425u0b0F) and winter squash (30-40 minutes at 425u0b0F) in this stage too, if using winter squash.
3. Cool sweet potatoes and winter squash slightly before peeling. Skin should easily peel off. For squash, scoop out the flesh with a spoon. Slightly mash sweet potato and squash pulp and add to a large mixing bowl.
4. Add in the sugar, melted butter, milk, and salt. Mash until well combined. Puree using an immersion blender (or a standard blender or food processor in batches).
5. Spread mixture into the greased baking dish. Set aside as you make the topping.
6. Reduce oven temp to 375u0b0F (190u0b0C).
7. For the topping, combine well the cooled, toasted pecans, salt, brown sugar and softened butter.
8. Top the pureed mixture with the pecan mixture and bake at 375u0b0F (190u0b0C) for 18-20 minutes to warm through and bake the top. Serve hot.
9. If there are any leftovers, see my recipe for a Pecan Sweet Potato Pie.

potatoes, winter, ubc, butter, ubc, kosher salt, pecans, ubc, ubc, butter

Taken from tastykitchen.com/recipes/sidedishes/roasted-butter-pecan-sweet-potatoes/ (may not work)