Hi! I made this up last year, as I was assigned "The Potatos" . Sweet and mashed. It's called Confusion, because it doesn't knowif it's a side or a dessert. It can be made in advance and "finished" shortly before serving.
Part One
3 Large Yams or sweet potatoes.
1 Acorn Sqash
1 Small Butternut Squash or 1/2 a "normal" one
1T Vanilla extract
Small bit of butter
Handfull of mini marshmallows (if desired)
Pumpkin Pie spice (alternative ingredients listed in the text below)
Missy's Praline Sause
(If you don't like mine, Betty Crockers is just fine)
1/2 cup chopped Pecans
4 Tablespoons Butter
1/4 Cup Captain Morgan Spiced Rum
Couple of Shots of "Buttershots" schnapps (Butterscotch flavor)
1/2 Cup of brown sugar
1/2 tsp Cinnemon
Part One
Clean all spuds and halve and clean the squash. Use both sides of the Acorn, and use a similar quantity of the butternut. Sprinkle Pumpkin pie spice(or a mixture of cinnemon, allspice, and nutmeg) in the center of the Acorn squash, sprinkle in some Vanilla, and a bit of butter, do a similar thing with the butternut. Wrap all in foil and bake in the oven at about 325 for an hour (or however long it takes to bake a spud). When they're done, remove and let cool a bit.
Praline Sause
Mix and heat all ingredients in a sause pan until slightly bubbly. You can add more butter or booze to make it smooth, it's up to you.
When the squash and spuds are cool enough to handle, remove the skins and rinds, and slice them. You'll be arranging them in layers in a casserole dish (I used a 10" diameter round ceramic one), and in between each layer, sprinkle on with a spoon a bit of the praline sause. When you've used up all the ingredients (or run out of room) Sprinkle on a handfull of mini marshmallows for color.
Heat it up in the oven again (about 300 F) for about a 1/2 hour before serving.
If you have refrigerated the casserole, you can toss it in the microwave to heat it up and then finish it in the oven.
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