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Sweet Potato and Squash Bake


Roasted root vegetables are a wonderful Passover side dish. Try some instead of, or in addition to, your usual potato kugel (casserole).

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  • 1 spray(s) cooking spray
  • 1/2 pound(s) sweet potato(es), peeled and cut into 1-inch cubes
  • 2 pound(s) 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


Servings 6
Preparation time 15mins
Cooking time 50mins


Step 1

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.

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