Food recipes
Sephardic Sweet Potatoes and Squash
Sephardic Sweet Potatoes and Squash Ingredients: squash, winter, butternut, raw sweet potato, raw, unprepared oil, olive, salad or cooking cranberries, dried, sweetened sugars, brown spices, cinnamon, ground Direction...
Sephardic Sweet Potatoes and Squash
Ingredients:
squash, winter, butternut, raw
sweet potato, raw, unprepared
oil, olive, salad or cooking
cranberries, dried, sweetened
sugars, brown
spices, cinnamon, ground
Directions:
Preheat oven to 375F.
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 375F for 30-35 minutes, or until well browned.
Ingredients:
squash, winter, butternut, raw
sweet potato, raw, unprepared
oil, olive, salad or cooking
cranberries, dried, sweetened
sugars, brown
spices, cinnamon, ground
Directions:
Preheat oven to 375F.
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 375F for 30-35 minutes, or until well browned.