Read more: 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
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.
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).
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.
* 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 purée, providing a rich flavor. If using plain non-dairy milk, add 1-2 tablespoons olive oil.
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