Dreena's Autumn Purée

About This Recipe

This recipe appears in: Menu: Vegan Thanksgiving


  • 2 1/2 to 3 pounds orange-fleshed sweet potatoes and winter squash *
  • 1/3 cup regular or light coconut milk **
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon cinnamon


  1. 1

    Preheat oven to 425°F (220ºC). 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.

  2. 2

    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 purée until very smooth (or transfer to a food processor to blend).

  3. 3

    Season with additional salt if desired; if you want a thinner texture, add another 1-2 tablespoons milk and purée to incorporate. Serve warm, or reheat in baking dish until hot.

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    * 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.

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    ** Regular coconut milk adds fat to the purée, providing a rich flavor. If using plain non-dairy milk, add 1-2 tablespoons olive oil.

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    More Vegan Thanksgiving Recipes

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