Sephardic Sweet Potatoes and Squash

My friend Dalia brought this dish to a Sukkot potluck a few years back, and share the recipe with me.  It's from The Children's Jewish Holiday Kitchen.  When I’m rushed for time, I use Trader Joe’s pre-cubed veggies and just microwave the sweet potatoes instead of baking them for 20 minutes. Then I mix everything together and bake uncovered.

6 servings

1 pound sweet potatoes or yams, peeled and cut into 1/4" cubes

1 pound butternut squash, peeled and cut into 1/4" cubes

¼ cup dried cranberries

2 tablespoons brown sugar

1 teaspoon ground cinnamon

Olive oil spray

Preheat oven to 375 degrees.  Bake the sweet potatoes in a covered 9x13 pan for 20 minutes.  Meanwhile, stir the brown sugar and cinnamon together.  Remove the pan from the oven, uncover, and add the squash and cranberries.  Sprinkle brown sugar/cinnamon on top, then spray with olive oil.  Bake uncovered for another 30-35 minutes, or until well browned.