My family used to to have yams for Thanksgiving every year until I introduced them to this casserole...now we have a new tradition. You can use acorn or butternut squash.
3 sweet potatoes peeled and chopped
2 acorn squash peeled and de-seeded and chopped
splenda brown sugar blend
reduced fat milk
3 tbsp butter
1 oz bourbon or whiskey
1 cup chopped roasted pecans

Heat oven to 375 and line a cookie sheet. Place in chopped peeled sweet potatoes and squash. Bake until fork tender. Place in mixer and add 1/4 cup low fat milk, 2 tbsp of butter and 1 tbsp brown sugar blend.
(add more of anything to taste)
To make topping, roast chopped pecans in a pan until lightly browned. Add 1 tbsp butter and 1 tbsp brown sugar blend. Once caramelizing add 1 oz bourbon. Preferably with gas burner ignite to burn off alcohol (only w experience). If not then continue to simmer.
Pour pecans over mash in a casserole dish. Finish to warm in the oven.

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