|Sort of Sephardic Sweet Potatoes||photo of finished dish|
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.|
pound acorn or butternut squash (or the yield on a single goard)
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
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
casserole dish (use a deep 9 by 13 inches)
oven to 375°.
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.
sweet potatoes are baking, peel apples and squash, and cut all into 1-inch cubes.
out the hot dish of sweet potatoes from the oven and remove the
the squash and apple cubes then sprinkle the sugar, honey, and cinnamon on top and
drizzle with the remaining oil.
- Bake covered
at 375° for 20 minutes.
foil and bake uncovered at 375° for the final 30-35 minutes, or until well
the healthy oil options and freshest fruits and veggies. This recipe is
so much more nutritious than the old fashioned mushed and candied yams
Yield: Serves 8 -10
Total prep and cook time: 1.5 - 2 hours