Pumpkin and Sweet Potato Purée with Orange and Thyme

Ingredients

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

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 th...

View full recipe at Fine Cooking