DreenaS Autumn Purée Recipe - orange-fleshed sweet potatoes

Method

• Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Pierce sweet potatoes and squash with a knife, place on baking sheet, and bake for 45-60 minutes (or longer, depending on size of sweet potatoes and squash), until very soft when pierced.
• Remove from oven and let cool enough to handle, then remove and discard skins. In a large bowl, combine sweet potatoes and squash with remaining ingredients and use a hand blender (or food processor) to puree until very smooth (or transfer to a food processor to blend).
• Season with additional salt if desired; if you want a thinner texture, add another 1-2 tablespoons milk and puree to incorporate. Serve warm, or reheat in baking dish until hot.
• * I like to use a combination of 2/3 sweet potatoes and 1/3 squash; just ensure that at least half of the combination is sweet potatoes, since they add a smooth, rich texture and naturally sweet flavor.
• ** Regular coconut milk adds fat to the puree, providing a rich flavor. If using plain non-dairy milk, add 1-2 tablespoons olive oil.