Pumpkin Potato Bake
1 Sugar/Baking Pumpkin (when seasonal – can substitute canned out of season)
2 medium Sweet Potatoes
1 Tbsp. Olive Oil
Sea/Celtic Salt and Pepper to taste
1 Sugar/Baking Pumpkin (when seasonal – can substitute canned out of season)
2 medium Sweet Potatoes
1 Tbsp. Olive Oil
Sea/Celtic Salt and Pepper to taste
Roast pumpkin (remove top and seeds – great for baking too)
Cut pumpkin into sections and place in baking dish flesh side down with water in the pan. Roast in over at 450 for 45-60 minutes. Bake sweet potatoes next to pumpkin – wash well and pierce with fork first.
Cut pumpkin into sections and place in baking dish flesh side down with water in the pan. Roast in over at 450 for 45-60 minutes. Bake sweet potatoes next to pumpkin – wash well and pierce with fork first.
Cut and remove flesh from potatoes and mix all ingredients in a bowl. Place into a baking dish and return to oven at 350 to warm.
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