Sweet Potato and Squash Bake

[spiceplace]

This is a recipe for a mix of sweet potato and squash that was posted on 09-16-2006 by ButterSticks




Ingredients
1 sprays cooking spray
1/2 pound sweet potato(es), peeled and cut into 1-inch cubes
2 pound acorn squash, peeled and cut into 1-inch cubes
2 tsp canola oil
1 Tbsp unpacked brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg

Instructions
Preheat oven to 375°F. Coat an 8-inch square pan with cooking spray.
Place sweet potatoes and squash in prepared pan. Drizzle with oil and sprinkle with sugar, cinnamon and nutmeg; toss to coat mixture well.
Bake, covered with aluminum foil, for 35 minutes, stirring occasionally. Yields about 1/2 cup per serving.

[KYHeirloomer]

I love sweet potatoes. And I love winter squash.

But I would have thought their flavors too similar to successfully mix like that.

In almost all recipes, winter squashes can be substituted for each other. The sub might affect the texture and flavor of the dish, as compared to the original. But it will never make it bad.

Here's a squash bake we make frequently in the winter months:

Squash & Onion Bake

4 cups winter squash, cut in small wedges, peeled.
1 medium onion, cut in wedges
1/4 cup brown sugar
1/4 cup olive oil
1/2 cup apple juice
1/2 tsp salt
1/2 tsp ginger
1/4 tsp nutmeg
Pepper to taste.

Combine squash and onion in a greased baking dish. Combine all other ingredients and pour over veggies. Toss.

Bake at 450 uncovered for 35 minutes, stirring twice during the cooking time.

[spiceplace]

You know, I was thinking as I made the Sweet Potato and Squash Bake recipe, that onions seemed appropriate to add to it. I was thinking of thin slices, yet your recipe with onion wedges seems to have the right size and texture for the chunks of squash.

[oldbay]

That looks delicious and healthy!

[nubemet]

sweet potatoes are sweeeeeeeeet

[angela]

hi dears,i am angel here.The sweet potato, a tuberous root vegetable belonging to the same family of plants as the morning glory, is a particularly popular food in the southern United States. Sweet potatoes, native to Central America, are considered a staple in many countries and have been cultivated in Southern states since the 16th century.Nutritionally, sweet potatoes are an excellent source of vitamin A and a good source of potassium and vitamin C, B6, riboflavin, copper, pantothetic acid and folic acid.When buying sweet potatoes, choose firm ones with no cracks or bruises. The flavor of raw sweet potatoes might be altered if they're kept in a refrigerator. They should last for two weeks or more if stored in a cool, dark, well-ventilated place and handled with care.
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[FoodDiva]

I realized recently that there are different types of sweet potatoes, but still the same great taste! The photo looks yummy. My favorite recipe for sweet potatoes is Pineapple Sweet Potato Pie. Goes great with beef stew!

[Cook Chatty Cathy]

I realized recently that there are different types of sweet potatoes, but still the same great taste! The photo looks yummy. My favorite recipe for sweet potatoes is Pineapple Sweet Potato Pie. Goes great with beef stew!

Hey there FoodDiva!!! Wondering if you would like to share the recipe with us? Please!!! It sounds wonderful indeed. I make a sweet potato/pineapple casserole and it is amazing the way the flavors complement one another! I'd like to try this pie

[chubbyalaskagriz]

Dang, FoodDiva! I agree w/ Cathy- your recipe sounds incredible- please share!

[FoodDiva]

Hey there FoodDiva!!! Wondering if you would like to share the recipe with us? Please!!! It sounds wonderful indeed. I make a sweet potato/pineapple casserole and it is amazing the way the flavors complement one another! I'd like to try this pie

I'm glad you are all interested in the recipe. It really is a tasty one! Here is the recipe compliments Foodista.com.

2 medium to large West Indian Sweet Potatoes or (North American Yams)
1 tin crushed Pineapple
1 tin sliced Pineapple
1 small Lime
Salt to taste
Sugar to taste
Butter for mashing
Candied cherries for garnishing

Preparation

Peel and cube sweet potatoes (or North American Yams)
Boil in salted water until soft
Remove from heat and drain some of the liquid (keep some for mashing)
Add sugar (if needed), juice from the lime, crushed pineapple and liquid, and butter to the sweet potatoes.
Mash until smooth with no potato lumps.
Grease a dish and place sweet potato mash inside
Place sliced pineapples on top and put cherries in the middle of each slice.
Bake in oven at 350 for about 15 minutes or until firm.
Serve hot with Beef Stew or other stew of choice.