← All recipes

Sweet Potatoes And Squash, Sort Of Sephardic

This Sweet Potatoes And Squash, Sort Of Sephardic recipe uses Acorn Squash, Sweet Potatoes, Vegetable Oil, Dried Cranberries, and Brown Sugar. Serves 6. Keep it handy for the next time you cook it.

Ingredients

• 1 lb
• 1 lb
• 2 tbsp
• 1/4 cup
• 2 tbsp
• 1 tsp

Method (preview)

1. 1

   Oblong casserole dish (about 9 by 13 inches)

2. 2

   Adult: Preheat oven to 3750. Peel the squash.

3. 3

   Child: Peel the sweet potatoes or yams.

4. 4

   Then carefully cut both the sweet potatoes and squash into 1-inch cubes.

5. 5

   Place most of the oil in the casserole.

6. 6

   Add the sweet potatoes and bake, covered with aluminum foil, about 20 minutes.

7. 7

   Adult: Take out the hot dish from the oven and carefully remove the foil.

8. 8

   Child: Add the squash and the cranberries or cherries. Sprinkle the sugar and cinnamon on top and dribble with the remaining oil.

9. 9

   Adult: Bake uncovered at 3750 for 30-35 minutes, or until well browned. Serve over roast chicken or pot roast.