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Roasted Butter Pecan Sweet Potatoes
Ingredients
  • subheading: puree:
  • 2 cups pureed sweet potatoes (about 3 medium sized sweet potatoes)
  • 2 cups pureed winter squash (or one 15 ounce can pumpkin puree)
  • ¼ cup granulated sugar
  • ½ teaspoon kosher salt (any salt)
  • 6 tablespoons melted butter (more if desired)
  • ¼ cup milk (I used non-fat)
  • subheading: topping:
  • ½ cup pecans, chopped and toasted
  • ¼ cup brown sugar
  • ¼ teaspoon kosher salt (any salt)
  • 2 tablespoons butter, softened
Steps
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