Sephardic Sweet Potatoes And Squash Recipes

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SEPHARDIC SWEET POTATOES AND SQUASH



Sephardic Sweet Potatoes and Squash image

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

1 lb acorn squash (I've only used butternut) or 1 lb butternut squash (I've only used butternut)
1 lb sweet potatoes or 1 lb yam
2 tablespoons vegetable oil
1/4 cup dried cranberries or 1/4 cup dried cherries
2 tablespoons brown sugar
1 teaspoon ground cinnamon

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

SORT OF SEPHARDIC SWEET POTATOES AND SQUASH



Sort of Sephardic Sweet Potatoes and Squash image

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

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.

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