Sephardic Sweet Potatoes and Squash

Name: Sephardic Sweet Potatoes and Squash
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 4-6 serving(s)
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

(2)

Recipe by Joyce18

I was looking through (forgive me) another recipe site, and found this. I have been making it for the last four Thanksgivings. It has become a "traditional" Thanksgiving side dish (and for any other meal). I made it the first year and brought it to my daughter-in-law's house, now three years later, she is making it for Thanksgiving.It can be used with chicken and pot roast too) The peeling & cutting of the potatoes and squash is a little bit of a bother, but it's worth the work. You will love this dish! I usually double the ingredients so we will have leftovers.

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READY IN: 1hr 25mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

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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