Sort of Sephardic Sweet Potatoes and Squash Recipe

Sort of Sephardic Sweet Potatoes and Squash Recipe

  • 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
  • Vegetable peeler
  • Sharp paring knife
  • Wooden spoon
  • Frying pan
  • Mixing bowl
  • Aluminum foil
  • Oblong casserole dish (about 9 by 13 inches)
  1. Adult: Preheat oven to 375°. Peel the squash.
  2. 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.
  3. Adult: Take out the hot dish from the oven and carefully remove the foil.
  4. Child: Add the squash and the cranberries or cherries. Sprinkle the sugar and cinnamon on top and dribble with the remaining oil.
  5. Adult: Bake uncovered at 375° for 30-35 minutes, or until well browned. Serve over roast chicken or pot roast.
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