Pumpkin Sweet Potato Purée

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Dice the pumpkin and the sweet potatoes. Cook together with the freshly grated ginger and the cinnamon stick in a little salted water (so that everything is just covered) until soft. Remove the cinnamon stick and puree everything. Add a piece of butter, possibly warm milk. The consistency should be like a little too firm mashed potatoes. Season to taste with cane sugar and possibly cinnamon, depending on the type of pumpkin. It can be sweet. Depending on the pumpkin, it will be more solid or fluid. And then keep it a little warm, about 15 minutes. The spices and ingredients combine and the whole thing becomes more aromatic!
We ate it as a side dish in Boston a few years ago, and it was squash, which I unfortunately don`t get here. So I created a very similar dish.
I also serve duck breast à ma façon, cranberry sauce according to Horst Scharfenberg and Knöpfli

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.