Prep 10 mins
Cook 50 mins
I love this recipe. I ate the leftovers for breakfast the next day. The original recipe calls for squash, but sweet potatoes work just as well.
- Cut open squash and and remove filling (separate the seeds).
- Cut filling into 1 inch chunks.
- Mix all ingredients.
- Put potatoes on a baking pan and bake at 400-450 until done (probably about 45 minutes, but that depends on the size of the chunks).
This was so good and so easy! My 15 month old twins ate them up. I used both sweet potatoes and butternut squash and added a little kosher salt.
Fast and easy recipe. We made the sweet potato version of this for a Christmas pot-luck and it was the most complimented dish at the dinner. The host even asked for the recipe so she could make it for the family Christmas dinner!