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.
Prep Time15 minutesmins
Cook Time1 hourhr
Course: Side Dish
Cuisine: Moroccan
Keyword: rosh hashanah, squash, sweet potato
Servings: 6servings
Calories: 217kcal
Ingredients
1poundacorn or butternut squash
1poundsweet potatoes or yams
1onionchopped
4tablespoonsolive oil
2tablespoonsvegetable oil
1/4cupdried cranberries or cherries
2tablespoonsbrown sugar
1teaspoonground 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.