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
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.
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