Sweet potato and butternut squash go together like peas and carrots, or Saturdays and pajamas, or brothers and sisters (minus all the early childhood squabbling). When you crave this combo but can't stand another soup or casserole, reach for these sweet potato and butternut squash pancakes. They're airy and crispy, with the perfect al dente bite and herby edge.
Toss the shredded butternut squash and sweet potato with the onions in a large bowl. Add the beaten eggs, sage, pepper, and salt and toss until each strand is coated. Add the arrowroot powder and thoroughly toss to coat once more.
Grease the parchment paper with the olive oil. Scoop third-cup mounds of the fritter vegetables onto the greased parchment paper, leaving an inch of space between each. You should be able to make 12 fritters total, and they should fit onto one large half sheet or two smaller quarter sheets.
Bake at 450°F for 20 minutes until the edges are crispy and the vegetables are soft. Remove from the oven, dust with more fresh sage and maldon sea salt, and allow to rest an additional five minutes. Serve warm. These keep in the fridge for up to 5 days. Reheat in a 325°F oven for 10 minutes until warmed through.