Mayo-Free! Sweet Potato and Kabocha Squash Salad

• 200 grams Kabocha squash (peeled)
• 200 grams Japanese sweet potato
• 30 grams Raisins
• 30 grams Sliced almonds
• 300 ml Milk
• 1 tbsp Honey
• 1 tsp Cinnamon powder
• 1 optional Cream cheese (if you like)

1. Dry roast the sliced almonds in a frying pan or bake at 170C for 15 minutes.
2. Peel the sweet potato and cut into bite-size pieces.
3. Cut the unpeeled kabocha into bite-size pieces.
4. Microwave the potatoes and kabocha for about 3 minutes covered in plastic wrap.
5. Simmer the potatoes and kabocha for about 10 minutes in milk just about enough to cover (about 300 ml).
6. Do so over low heat and partially cover with a lid to prevent it from boiling over.
7. Stir occasionally to prevent scorching.
8. Simmer until a bamboo skewer pierces through easily.
9. Remove lid and stir the mixture with a rice paddle or rubber spatula, lightly mashing over low heat.
10. Once it becomes creamy and soft, add honey and cinnamon powder and let some of the liquid evaporate.
11. Make sure to keep stirring, since it's easy to burn it.
12. The texture should be fairly loose and soft at this point.
13. Turn off heat and add the raisins and almonds.
14. It'll harden as it cools, so it's fine for the mixture to be slightly loose.
15. It's done once it cools.

potato, raisins, almonds, milk, honey, cinnamon powder, cream cheese

Taken from cookpad.com/us/recipes/147897-mayo-free-sweet-potato-and-kabocha-squash-salad (may not work)