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
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
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