Peel the sweet potatoes and butternut squash and cut them into approximately 1-2 inch chunks. Place them in a large pot and cover with cold water. Bring to a boil, add salt, then reduce the heat to medium and cook uncovered for 15-20 minutes or until they're fork tender.

Drain the water from the pot then add in the milk, butter, maple syrup, cinnamon, allspice, salt and pepper. Use and immersion stick blender or potato masher to purée until smooth or until desired texture is reached. Taste for seasoning and add extra milk if the mixture isn't creamy enough.

Pour the mixture into a serving bowl and top with the chopped pecans, a drizzle of maple syrup and a sprinkle of cinnamon.