• 3 large sweet potatoes
• 1 medium butternut squash
• 1/4 cup brown sugar, packed
• 1/4 teaspoon salt
• 3 tablespoons maple syrup
• 2 2/3 tablespoons butter -- room temperature
• 2 tablespoons whipping cream
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 cup whole pecans

1. Preheat oven to 350.
2. Wash and dry sweet potatoes and squash. Split squash in half lengthwise, seed and place cut side up on baking sheet with whole sweet potatoes. Bake in preheated oven 60-90 minutes until softened and yielding, and potatoes begin to bead syrup.
3. Let cool. Peel potatoes and scoop flesh from squash. Place both in processor and puree together, in batches, if necessary.
4. Add brown sugar, salt, syrup, butter, cream, spices and stir well. Ladle into oven proof serving dish, and bake at 350 for about 30 minutes.
5. Remove and garnish with whole pecans. Return to oven for another 10-15 minutes before serving.
6. Description:
7. "Baked sweet potatoes and squash."
8. Source:
9. "Milwaukee Journal Sentinel"

"Baked sweet potatoes and squash." Source: "Milwaukee Journal Sentinel"