Jamie recently made this and it was AMAZING! It's a great way to indulge in the warm and hearty flavors of the season, without packing on lots of hidden calories that dishes like this often hold with butter and cream additives. 1.5 lbs Sweet Potatoes, peeled and cubed1 lb Butternut Squash, peeled and cubed2 TB olive oilSalt & Pepper to taste3 cloves garlic, minced1 TB coconut oil2 TB coconut milk1/4 teaspoon salt2 teaspoon Ras el Hanout seasoning1 large egg1/2 cup pecan halves, lightly toasted in coconut oilPreheat oven to 375. Lightly toss sweet potatoes and butternut squash in olive oil and place on cooking sheet covered with parchment paper. Sprinkle with salt and pepper. Roast in preheated oven for 30-40 minutes or until edges start to turn golden brown.Remove from oven and allow to cool, then mix sweet potato and butternut squash mixture until smooth (use either a stand mixer, or hand potato masher). Add in garlic, coconut oil, coconut milk, salt, and seasoning and mix until well incorporated.Beat the egg in a small bowl and stir into mixture. Increase oven temperature to 400.Grease a medium sized casserole dish and pour the mixture in. Top with toasted pecans and bake for 25-30 minutes, until the top is golden and the edges are bubbling.This is based primarily on the Velvety Butternut Squash Recipe from Well Fed - an awesome cookbook for "people who love to eat" but all recipes are grain, sugar, legume and dairy free!
