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Sweet Potatoes and Squash, Sephardic (P, KLP, TNT)
Source: "The Children's Jewish Holiday Kitchen," by Joan Nathan
Serves: 6

1 lb. acorn or butternut squash
1 lb. sweet potatoes or yams
2 tablespoons oil
1/4 cup dried cranberries or cherries
2 tablespoons brown sugar
1 teaspoon cinnamon

Preheat oven to 375°F. Put 1 tablespoon oil in 9"x13" baking pan, spread evenly.

Peel squash and sweet potatoes and cut into 1" cubes. Add the sweet potatoes to the pan (coating them with oil from pan) and bake, covered with aluminum foil for about 20 minutes.

Remove from oven and carefully remove foil, add squash and the cranberries (cherries). Sprinkle the brown sugar and cinnamon on top and dribble with remaining oil. Bake uncovered for 30 to 35 minutes or until well-browned.

Poster's Notes:
If your family likes onions, add one, chopped, sautéed in the 1 tablespoon oil until soft and then add to the sweet potatoes before baking.

Posted by Brocha Isaacson Perlstein

Nutritional Info Per Serving: N/A