Pumpkin Potato Bake – Veggie Dish



  • 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. Roast pumpkin (remove top and seeds – great for baking to save for after your Reboot).
  2. Cut pumpkin into sections and place in baking dish flesh side down with water in the pan.
  3. Roast in over at 450 for 45-60 minutes.
  4. Bake sweet potatoes next to pumpkin – wash well and pierce with fork first.
  5. Cut and remove flesh from potatoes and mix all ingredients in a bowl.
  6. Place into a baking dish and return to oven at 350 to warm.
  7. Serve warm.

Servings: 4

Calories: 110

Fat: 3.5g

Trans Fat: 0.5g

Cholesterol: 0mg

Sodium: 35mg

Carbohydrates: 19g

Fiber: 2g

Sugars: 4g

Protein: 2g