Some recipes just feel like home—and this one is definitely one of them. I first discovered the magic of combining sweet potatoes and butternut squash while helping my aunt prepare Thanksgiving dinner. She always said, “Why choose when you can have both?” The sweetness of sweet potatoes blends beautifully with the nutty creaminess of squash, creating a mash that is both nourishing and indulgent. This mashed sweet potato and butternut squash is silky, slightly sweet, and infused with cozy spices that make it perfect for family gatherings, weeknight comfort meals, or as a colorful addition to your holiday table.
How to Make Mashed Sweet Potato and Butternut Squash
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 medium butternut squash, peeled, seeded, and cubed
- 3 tbsp unsalted butter (or olive oil for dairy-free)
- ¼ cup milk, cream, or coconut milk
- 2 tbsp maple syrup or honey (optional, for extra sweetness)
- ½ tsp ground cinnamon
- ¼ tsp nutmeg
- Salt and black pepper, to taste
- Fresh herbs (sage or thyme), for garnish
Instructions
- In a large pot, add sweet potato and butternut squash cubes. Cover with cold salted water and bring to a boil. Cook until tender, about 15–18 minutes.
- Drain well and return vegetables to the pot.
- Add butter, milk, maple syrup (if using), cinnamon, nutmeg, salt, and pepper.
- Mash with a potato masher or hand mixer until smooth and creamy.
- Taste and adjust seasoning. Add more milk if needed for creaminess.
- Transfer to a serving bowl, garnish with fresh herbs, and serve warm.
Tips for Success
- Drain well to avoid watery mash—let steam escape before mashing.
- Roast first for deeper caramelized flavor (optional but amazing).
- Make ahead and reheat gently with a splash of milk or broth.
- Lighter version: Use olive oil and almond milk instead of butter and cream.
- Extra flavor: Add roasted garlic or a sprinkle of smoked paprika.
Cooking Notes: Why This Mash Works
Sweet potatoes bring natural sweetness and a creamy texture, while butternut squash adds nuttiness and a lighter, slightly earthy profile. Together, they create a balance of flavors that’s richer than traditional mashed potatoes but not as heavy. Nutritionally, this dish is loaded with vitamin A, vitamin C, potassium, and fiber—making it both delicious and nourishing. The spices enhance the warm, cozy profile, while butter or olive oil adds silkiness. This mash is a versatile side dish, pairing beautifully with roasted meats, fall salads, or even as a bed for sautéed greens and beans.
Nutrition, Substitutions & Storage
| Category | Details |
|---|---|
| Calories | ~190 per serving |
| Diet | Vegetarian, Gluten-Free (vegan-friendly with swaps) |
| Substitutions | Coconut milk instead of cream, olive oil instead of butter, pumpkin instead of squash |
| Storage | Refrigerate up to 4 days in airtight container |
| Reheat | Warm on stovetop with splash of milk or broth |
| Freezing | Yes, up to 2 months; thaw and re-whip for creamy texture |
Mashed Squash and Sweet Potatoes for Holiday Tables
This dish has become a holiday favorite in my family. Its golden-orange hue adds vibrancy to the table, and its naturally sweet flavor makes it a hit with kids and adults alike. For a festive twist, top with candied pecans, crispy fried sage, or a drizzle of maple butter before serving.
Healthy Comfort Food with Sweet Potatoes and Squash
Unlike traditional mashed potatoes, this recipe is naturally lower in starch and higher in vitamins. The fiber keeps you full, while the creamy texture still satisfies that comfort food craving. It’s proof that indulgent can also be nourishing, making it perfect for everyday meals—not just special occasions.
FAQs About Mashed Sweet Potato and Butternut Squash
1. Can I use frozen butternut squash?
Yes, just boil or steam directly from frozen, then mash with sweet potatoes.
2. How can I make this vegan?
Use olive oil or vegan butter and coconut or almond milk instead of dairy.
3. Can I roast instead of boil?
Absolutely! Roasting intensifies the sweetness and adds caramelized depth.
4. What proteins pair well with this mash?
It pairs beautifully with roasted chicken, turkey, salmon, or lentil loaf for a vegetarian option.
If you make this Mashed Sweet Potato and Butternut Squash, I’d love to hear your spin on it! Did you keep it classic, or add extra flavors like garlic or herbs? Share your version with me—I adore seeing your kitchen creations!
Print
Mashed Sweet Potato and Butternut Squash
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
Creamy mashed sweet potato and butternut squash—warm, nourishing, and perfect for fall gatherings.
Ingredients
2 medium sweet potatoes, peeled and cubed
1 medium butternut squash, peeled, seeded, and cubed
3 tbsp unsalted butter (or olive oil)
¼ cup milk, cream, or coconut milk
2 tbsp maple syrup or honey (optional)
½ tsp ground cinnamon
¼ tsp nutmeg
Salt and pepper, to taste
Fresh herbs for garnish
Instructions
1. Boil sweet potato and squash until tender, 15–18 min.
2. Drain well, return to pot.
3. Add butter, milk, maple syrup, cinnamon, nutmeg, salt, pepper.
4. Mash until smooth and creamy.
5. Adjust seasoning, add more milk if needed.
6. Garnish with fresh herbs and serve.
Notes
Drain vegetables well before mashing to avoid watery texture.
Roast instead of boiling for deeper flavor.
Store up to 4 days or freeze for 2 months.
Vegan-friendly with olive oil and coconut milk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling + Mashing
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 7g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 10mg
Final Tips
For a gourmet twist, swirl in a little goat cheese or crème fraîche for tangy creaminess. Or, if you like it savory, add roasted garlic cloves before mashing—it transforms the dish into a rich, elegant side.
