Sort of Sephardic Sweet Potatoesphoto of finished dish
This recipe was researched as my contribution to a traditional Christmas dinner in Florida 2008. The root fo the recipe is from Epicurious web site, the recipe contributed in September 2000. I made some substantial modifications to include apples. This increases the entire recipe yield by a 30%. Through additional research, I learned that the butternut squash can be more easily pealed if it is microwaved a little. The 1-inch cube size might be a bit large, so I suggest going with smaller cubes maybe 1/2 to 3/4 inches. To sweetned up this dish, a layer of cinnamon pecans could be added to the top just before serving.

Ingredients

  • 1 pound acorn or butternut squash (or the yield on a single goard)
  • 1 pound sweet potatoes or yams (or equivalent to the yield of a single goard)
  • 1 pound fresh baking apples, pealed, cored (or equivalent to the yield of a single goard)
  • 3 tablespoons vegetable oil
  • 1/4 cup dried cranberries, or cherries (and/or golden raisins)
  • 2.5 tablespoons brown sugar (or 1.5 T brown sugar + 1 T honey)
  • 2 teaspoons ground cinnamon

Equipment

  • Vegetable peeler
  • Sharp paring knife
  • Aluminum foil
  • Oblong casserole dish (use a deep 9 by 13 inches)

Preparation

  • Preheat oven to 375.
  • Peel the sweet potatoes or yams. Then cut both the sweet potatoes into 1-inch cubes. Place most of the oil in the casserole and add dried fruit items. Add the sweet potatoes and bake, covered with aluminum foil, about 20 minutes.
  • While sweet potatoes are baking, peel apples and squash, and cut all into 1-inch cubes.
  • Take out the hot dish of sweet potatoes from the oven and remove the foil.
  • Add the squash and apple cubes then sprinkle the sugar, honey, and cinnamon on top and drizzle with the remaining oil.  Replace foil.
  • Bake covered at 375 for 20 minutes.
  • Remove foil and bake uncovered at 375 for the final 30-35 minutes, or until well browned.
Nutrition info

Use the healthy oil options and freshest fruits and veggies. This recipe is so much more nutritious than the old fashioned mushed and candied yams casseroles.

Yield: Serves 8 -10

Total prep and cook time: 1.5 - 2 hours

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