Sort of Sephardic Sweet Potatoes | photo 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 |