Move over, mashed potatoes, there's a new favorite veggie puree in town! It's orange, it's sweet, it's zesty, and your family will beg you to make it time and again.
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Instructions
Preheat oven to 400ºF. Cover a large baking sheet with foil and coat with cooking spray.
Lay squash on baking sheet, cut side down. Pierce the sweet potatoes in several places with the tip of a paring knife and place them on the baking sheet. Bake until squash and potatoes are tender (1 hour).
Let veggies cool until just safe to handle (15 minutes). Remove skins and mash together, stirring in remaining ingredients.
Nutrition Facts
8 servings per container
Serving size233 g
Amount per serving
Calories153
% Daily Value*
Total Fat 1.9g
3%
Saturated Fat 0.3g
0%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 343.4mg
15%
Total Carbohydrate 34.3g
12%
Dietary Fiber 5.73g
21%
Total Sugars 6.8g
Includes 0g Added Sugars
0%
Protein 2.8g
Vitamin D 0mcg
0%
Calcium 98.9mg
8%
Iron 1.6mg
10%
Potassium 793.9mg
15%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Practical Notes
No additional notes for this recipe.
Score Breakdown
+ More
Fiber
Vitamins & Minerals
Whole Grains
− Less
Additives to Limit
Added Sodium
Added Sugar
+5-3=2
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