Sweet Potato and Squash Bake

4.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 84.6
  • Total Fat: 1.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 19.9 mg
  • Total Carbs: 17.4 g
  • Dietary Fiber: 2.6 g
  • Protein: 1.4 g

View full nutritional breakdown of Sweet Potato and Squash Bake calories by ingredient
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From Weight Watchers From Weight Watchers
Number of Servings: 6


    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


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.

Number of Servings: 6

Recipe submitted by SparkPeople user KELLIEJOJO.

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Member Ratings For This Recipe

  • Really good! I baked it without the foil for about 20 minutes to make it a little mushier. My friends at dinner loved it!! - 1/31/09

    Was this review helpful?   yes  No
  • I took this to a family pot luck last weekend and everyone loved it! I did use pumpkin spice instead of nutmeg and extra Splenda brown sugar. It was a HUGE hit and everyone has seconds. Thanks! - 11/4/08

    Was this review helpful?   yes  No
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