This Sephardic Sweet Potatoes and Squash recipe is the perfect accompaniment to lamb with couscous for Rosh Hashana.
Sephardic Sweet Potatoes and Squash for Rosh Hashanah
DESCRIPTION
This recipe is the perfect accompaniment to lamb for Rosh Hashana. Don't forget to try my alternative recipes of Sephardic Sweet Potatoes for Rosh Hashanah.
INGREDIENTS
- 1 pound acorn or butternut squash
- 1 pound sweet potatoes or yams
- 1 onion (chopped)
- 4 tablespoons olive oil
- 2 tablespoons vegetable oil
- 1/4 cup dried cranberries or cherries
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
INSTRUCTIONS
- Peel squash and sweet potatoes, then dice them into 1-inch cubes. Grease 9″ casserole dish with 1 tablespoon vegetable oil and pour only diced potatoes into casserole dish. Preheat oven to 375 degrees.
- In frying pan, saute onions in olive oil. When completed, add onions to casserole dish, cover with aluminum foil, and bake for 20-25 minutes until potatoes are tender.
- Remove casserole dish, uncover and add squash and cranberries. Sprinkle with sugar and cinnamon and drizzle with the remaining 1 tablespoon vegetable oil. Bake uncovered for 30 to 35 minutes, or until well browned.
- Serve with roasted chicken or pot roast.
NUTRITION
Calories: 217kcalCarbohydrates: 33gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 46mgPotassium: 553mgFiber: 4gSugar: 11gVitamin A: 11004IUVitamin C: 12mgCalcium: 59mgIron: 1mg
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