Thai Style Butternut + Sweet Potato Mash

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3 large Sweet potatoes, peeled and cut into ~1” cubes
1 small Butternut squash, peeled, seeded and cut into ~1” cubes (or 2 cups already diced squash) 
2 cans Coconut milk (optionally substitute lite coconut milk)
2 Tbsp Thai red curry paste (or more to taste)
1 to 2 inches Ginger, washed, grated and squeezed to produce ginger juice
1 Tbsp Toasted sesame oil
½ ea Lime, juiced
Salt and pepper
Water or chicken stock to adjust consistency
 
Simmer sweet potato and squash in water for 20 – 30 min until tender
Alternately, cook sweet potato and squash in 350 degree oven on sheet trays (lined with foil and parchment) for 30 – 40 min until tender
Puree all ingredients together with stick blender
Add salt, pepper and water or chicken stock to taste and to desired thickness