Sephardic Sweet Potatoes and Squash
- Reviews 2
Ready In: 1 hr 25 mins
Serves: 4-6
Ingredients
- 1 lb acorn squash (I've only used butternut) or 1 lb butternut squash (I've only used butternut)
- 1 lb sweet potatoes or 1 lb yam
- 2 tablespoons vegetable oil
- 1⁄4 cup dried cranberries or 1⁄4 cup dried cherries
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
Directions
- Preheat oven to 375°F.
- Peel the squash and sweet potatoes.
- Cut both the sweet potatoes and the squash into 1 inch cubes. Place most of the oil in the pan (I use a 9-inch13"), and add the sweet potatoes and the squash and bake, covered with aluminum foil for about 20 minutes.
- After 20 minutes is up, remove dish from oven and remove foil.
- Add cranberries (I use more than 1/4 cup).
- Sprinkle the sugar and cinnamon on top and dribble with remaining oil (again, I use a little more of the sugar, cinnamon and oil).
- Bake uncovered at 375°F for 30-35 minutes, or until well browned.
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