Pumpkin and Sweet Potato Purée with Orange and Thyme


  • 2 Tbs. unsalted butter; more for the baking sheet
  • 1 small (1-½ lb.) Sugar Pie pumpkin
  • 1 medium (2- to 2-¼ -lb.) Sugar Pie pumpkin
  • 1 large (14- to 16-oz.) sweet potato
  • 2 Tbs. light brown sugar
  • 1 tsp. finely grated orange zest
  • 1 tsp. minced fresh thyme
  • + 1 more ingredients
    • Kosher salt and freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 375°F. Generously butter a rimmed baking sheet. Cut the small pumpkin in half lengthwise and put it cut side down on the baking sheet. Cut a 1/2-inch lid from the stem end of the medium pumpkin and put both pieces cut side down on ...

View full recipe at SpringPad


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