• 4 med. sweet potatoes- peeled and cubed
• 1 small butternut squash- peeled and cubed
• 1 orange- zest
• 1/8 tsp. salt (opitional)
• 1/2 tsp. cinnamon
• 1/2 tsp. ginger
• 1 c. yogurt cream
• 1/4 c. almond slices- toasted (optional)

Steam potatoes and squash until tender. Place in bowl and mash. Stir salt and spices into yogurt cream. Fold into potatoe/squash mixture. Sprinkle with toasted almond slices. (Note: 3-4T of agave nectar may be added to yogurt cream for a sweeter taste)