Sephardic Sweet Potatoes And Squash Recipes

SEPHARDIC SWEET POTATOES AND SQUASH

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.

SEPHARDIC SWEET POTATOES AND SQUASH

Steps:

• From: [email protected] (Elayne Cohen) Date: Fri, 9 Aug 1996 10:38:47 GMT Sephardic Jews from Turkey, Greece, Morocco, and other countries of the Mediterranean region say seven special blessings over seven different symbolic foods at their Rosh Hashanah dinner. Five of these blessings are over vegetables -- apples (candied or dipped in sugar or honey), leeks, beet greens or spinach, dates, and zucchini or squash. These blessings symbolize their hopes for the New Year. Many of these Jews trace their ancestors back to Spain, which is called Sepharad in the Bible. Over the centuries, the Sephardic Jews took advantage of the abundance of vegetables available in the Mediterranean countries, often throughout the year. Among these vegetables are sweet potatoes and squash, great favorites of my family. The special blessing you can say over your sweet potatoes and squash at the beginning of your Rosh Hashanah dinner goes like this: Yehi ratzon mi-le-faneha Adonai Eloheinu ve-lo-hei avoteinu she-tik-rah ro-a gezar dinenu ve-yi-karehu lefa-neha za-hee-yo-teinu. May it be thy will, Lord our God and God of our fathers, that you should tear up any evil decree and let only our merits be read before You. Equipment: Vegetable peeler. Sharp paring knife, Wooden spoon, Frying pan, Mixing bowl, Aluminum foil, Oblong casserole dish (about 9 by 13 inches). Adult: Preheat oven to 375F. 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 3750 for 30-35 minutes, or until well browned. Serve over roast chicken or pot roast. Note: If your family likes onions, add one, sautied in the oil until soft, to the sweet potatoes before baking. Serves 6. The Childrens Jewish Holiday Kitchen, Joan Nathan JEWISH-FOOD digest 309 From the Jewish Food recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

SORT OF SEPHARDIC SWEET POTATOES AND SQUASH

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.