Sort Of 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

ROAST SWEET POTATO, SQUASH & GARLIC MASH



Roast sweet potato, squash & garlic mash image

Roasting root veg really brings out the flavour, perfect for this warm comforting mash

Provided by Good Food team

Categories     Dinner, Side dish, Supper

Time 1h

Number Of Ingredients 5

1kg squash
1kg sweet potato
2 bulbs of garlic , halved
1 red chilli
3 tbsp olive oil

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Peel and cut the squash and sweet potatoes into chunks. Divide between 2 roasting tins with the garlic and red chilli. Toss with the oil.
  • Roast for 45 mins. Halve and deseed the chilli, then chop. Squeeze out the garlic and mash everything together. Season and drizzle with oil to serve. Great with roast chicken, chorizo, blue cheese.

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