Sort Of Sephardic Sweet Potatoes And Squash Recipes

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SORT OF SEPHARDIC SWEET POTATOES AND SQUASH

Provided by Joan Nathan

Categories     Side     Vegetarian     Kid-Friendly     Low Cal     Low Sodium     Wheat/Gluten-Free     Rosh Hashanah/Yom Kippur     Cranberry     Squash     Sweet Potato/Yam     Fall     Kosher     Small Plates

Yield Serves 6

Number Of Ingredients 14



Sort of Sephardic Sweet Potatoes and Squash image

Steps:

  • Adult: Preheat oven to 375°. Peel the squash.
  • Child: Peel the sweet potatoes or yams. Then carefully cut both the sweet potatoes and squash into 1-inch cubes. Place most of the oil in the casserole. Add the sweet potatoes and bake, covered with aluminum foil, about 20 minutes.
  • Adult: Take out the hot dish from the oven and carefully remove the foil.
  • Child: Add the squash and the cranberries or cherries. Sprinkle the sugar and cinnamon on top and dribble with the remaining oil.
  • Adult: Bake uncovered at 375° for 30-35 minutes, or until well browned. Serve over roast chicken or pot roast.

1 pound acorn or butternut squash
1 pound sweet potatoes or yams
2 tablespoons vegetable oil
1/4 cup dried cranberries or cherries
2 tablespoons brown sugar
1 teaspoon ground cinnamon
Equipment
Vegetable peeler
Sharp paring knife
Wooden spoon
Frying pan
Mixing bowl
Aluminum foil
Oblong casserole dish (about 9 by 13 inches)

SEPHARDIC SWEET POTATOES AND SQUASH

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.

Provided by Joyce18

Categories     Low Protein

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 6



Sephardic Sweet Potatoes and Squash image

Steps:

  • 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.

Nutrition Facts : Calories 233.3, Fat 7, SaturatedFat 0.9, Sodium 68.8, Carbohydrate 42.6, Fiber 5.7, Sugar 11.6, Protein 2.7

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

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