Sephardic Sweet Potatoes And Squash

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 preheat oven to 375°f.
• 2 peel the squash and sweet potatoes.
• 3 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.
• 4 after 20 minutes is up, remove dish from oven and remove foil.
• 5 add cranberries (i use more than 1/4 cup).
• 6 sprinkle the sugar and cinnamon on top and dribble with remaining oil (again, i use a little more of the sugar, cinnamon and oil).
• 7 bake uncovered at 375°f for 30-35 minutes, or until well browned.