Sort of Sephardic Sweet Potatoes and Squash

• 1 pound acorn or butternut squash
• 1 pound sweet potatoes or yams
• 2 tablespoons vegetable oil
• 1/4 cup dried cranberries or cherries
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• Vegetable peeler
• Sharp paring knife
• Wooden spoon
• Frying pan
• Mixing bowl
• Aluminum foil
• Oblong casserole dish (about 9 by 13 inches)

1. Adult: Preheat oven to 375.
2. Peel the squash.
3. Child: Peel the sweet potatoes or yams.
4. Then carefully cut both the sweet potatoes and squash into 1-inch cubes.
5. Place most of the oil in the casserole.
6. Add the sweet potatoes and bake, covered with aluminum foil, about 20 minutes.
7. Adult: Take out the hot dish from the oven and carefully remove the foil.
8. Child: Add the squash and the cranberries or cherries.
9. Sprinkle the sugar and cinnamon on top and dribble with the remaining oil.
10. Adult: Bake uncovered at 375 for 30-35 minutes, or until well browned.
11. Serve over roast chicken or pot roast.

acorn, potatoes, vegetable oil, cranberries, brown sugar, ground cinnamon, vegetable peeler, paring knife, pan, mixing bowl, aluminum foil

Taken from www.epicurious.com/recipes/food/views/sort-of-sephardic-sweet-potatoes-and-squash-40001 (may not work)