Butternut Sweet Potato Casserole


Submitted By: Merrie Thomas

Ingredients

  • 2 medium sweet potatoes
  • 1 large butternut squash
  • 2 tablespoons honey
  • ¼ cup orange juice
  • 2 tablespoons Tennessee sorghum
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 2 tablespoons butter, melted
  • Topping:
  • ½ cup dark brown sugar
  • 1 cup chopped pecans

    • Instructions


    Wash sweet potatoes and squash; slice in half lengthwise. Remove seeds from the squash. Brush squash and potatoes lightly with cooking oil.
    Place, cut side down, in an oven-safe baking dish. Bake at 350° for 20 minutes or until vegetables soften and are easily pierced with a fork. Remove from oven, cool slightly, and peel skins from vegetables.
    Combine remaining ingredients, except topping, in a food processor and process on
    high until texture is smooth.
    Pour into buttered baking dish and sprinkle with topping ingredients. Bake at 350° for approximately three minutes or until topping is melted. Remove from oven and serve warm.
    Yield: 6 servings.