SORT OF SEPHARDIC SWEET POTATOES AND SQUASH

Sort of Sephardic Sweet Potatoes and Squash image

Provided by Joan Nathan

Yield Serves 6

Number Of Ingredients 14

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)

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.