Replacing Butternut Squash with Sweet Potato to reduce sugar

[Amateur1]

I have this recipe below and want to make it healthier. If I were to change the butternut squash to sweet potato how would you suggest adjusting the other ingredients?

Butternut Squash Cake​

Buy about 400g sliced butternut squash
Put it in pot with cold water and bring to boil.
Pre heat oven to 190
Simmer for 15 minutes. Put in a knife to check it’s cooked.
Remove from water into a bowl then mash
Add 6 ounces of veg. oil or sunflower oil (not olive oil) per pound (454g) 5 ounces for 385g
Add 8 ounces of flour per pound 7 ounces for 385g
Add 4 ounces of sugar per pound 3.5 ounces for 385g
Add 1 teaspoon cinnamon
Add 2 eggs
Mix then put into foil container for cooking.
Leave for about 40 minutes in top oven at 190
Freeze when it’s cold

 

[Morning Glory]

Mod.Comment: Please can you credit recipes if they are not your own. In this case I was unable to trace where the recipe comes from.

I would simply reduce the sugar. Taste the raw cake mix without the sugar then gradually add until it is to your liking.

 

[Mountain Cat]

With butternut squash, I would simply boil it longer as it will take longer to soften. On top of that, you can play around with the sugar amounts, - maybe start with a quarter the amount and gradually add more as the dish desires.

I have this recipe below and want to make it healthier. If I were to change the butternut squash to sweet potato how would you suggest adjusting the other ingredients?

Butternut Squash Cake​

Buy about 400g sliced butternut squash
Put it in pot with cold water and bring to boil.
Pre heat oven to 190
Simmer for 15 minutes. Put in a knife to check it’s cooked.
Remove from water into a bowl then mash
Add 6 ounces of veg. oil or sunflower oil (not olive oil) per pound (454g) 5 ounces for 385g
Add 8 ounces of flour per pound 7 ounces for 385g
Add 4 ounces of sugar per pound 3.5 ounces for 385g
Add 1 teaspoon cinnamon
Add 2 eggs
Mix then put into foil container for cooking.
Leave for about 40 minutes in top oven at 190
Freeze when it’s cold

 

[Amateur1]

I was thinking that by replacing butternut squash with sweet potato I could reduce the sugar. As it stands, I like the recipe.