Brown Sugar Baked Sweet Potatoes and Acorn Squash Recipe

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Brown Sugar Baked Sweet Potatoes and Acorn Squash
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Ingredients:

Directions:

  1. Preheat oven to 375°F with racks in upper and lower thirds.
  2. Toss sweet potatoes and squash with butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Divide between two 17-by 11-inch 4-sided sheet pans. Bake, switching position of pans halfway through, 25 minutes.
  3. Stir together brown sugar and nutmeg. Turn vegetable slices and sprinkle evenly with sugar mixture. Bake until golden and tender, 35 to 40 minutes more.
  4. Cooks' note: Vegetables can be baked 1 day ahead and chilled. Reheat in a baking dish, covered, in oven.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 256.55 Kcal (1074 kJ)
Calories from fat 39.71 Kcal
% Daily Value*
Total Fat 4.41g 7%
Cholesterol 11.45mg 4%
Sodium 64.99mg 3%
Potassium 1043.31mg 22%
Total Carbs 53.29g 18%
Sugars 17.38g 70%
Dietary Fiber 7g 28%
Protein 4.04g 8%
Vitamin C 23.8mg 40%
Vitamin A 1mg 35%
Iron 3.1mg 17%
Calcium 108.4mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.7
    Points
  • 7
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • low cholesterol

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