Ingredients
-
3 sweet potato, peeled and cubed
-
1 butternut squash - peeled, seeded, and cubed
-
½ teaspoon ground cinnamon
-
½ teaspoon nutmeg
-
¼ cup sugar free maple flavored syrup
Directions
-
Place sweet potatoes and butternut squash into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
-
Mash sweet potatoes and butternut squash, then add cinnamon, nutmeg, and syrup. Mix until smooth.
Nutrition Facts (per serving)
145 | Calories |
0g | Fat |
36g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 145 | |
% Daily Value * | |
Total Fat 0g | 0% |
Saturated Fat 0g | 1% |
Sodium 53mg | 2% |
Total Carbohydrate 36g | 13% |
Dietary Fiber 6g | 21% |
Total Sugars 7g | |
Protein 3g | 6% |
Vitamin C 35mg | 39% |
Calcium 102mg | 8% |
Iron 2mg | 9% |
Potassium 838mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.