Monday, August 4, 2008

Prune and Sweet Potato Tzimmes

Things You’ll Need:

  • 3 to 4 medium size sweet potatoes (yams)
  • 3 to 4 medium size carrots
  • 9 oz. package pitted prunes
  • Orange juice
  • Cinnamon
  • 1/3 cup honey
  • 9-by-13 inch pan or casserole dish
  • Non-stick cooking spray
  • Aluminum foil
Wash and peel 3 to 4 medium size sweet potatoes and 3 to 4 medium size carrots. Depending on your taste, you may want to vary the amount of each vegetable. For a dish closer to candied yams, add more sweet potatoes and fewer carrots. For a less sweet Tzimmes, increase the carrot to yam ratio.

Chop the vegetables into small, bite-sized chunks. Larger pieces will require more cooking time, while smaller pieces will allow the dish to get mushy.

Preheat the oven to 375 degrees Fahrenheit and spray a 9-by-13 inch pan or a casserole dish with non-stick cooking spray.

Arrange the carrots and yams on the bottom of the dish and add the contents of a 9 oz. package of pitted prunes. The prunes will add to the candied flavor of the dish, so if you prefer it to be a little less sweet, don't use the whole package.

Pour enough orange juice over the dish to moisten the vegetables--approximately 1/4 cup of juice.

Glaze the Tzimmes with approximately 1/3 cup of honey, making sure that most, if not all, of the vegetables have honey on them.

Sprinkle cinnamon over the vegetables and cover the dish tightly with aluminum foil.

Place the Sweet Potato and Prune Tzimmes in the oven and cook for approximately 60 minutes, checking periodically to see if the vegetables need to be re-glazed with honey.

Remove the dish from the oven when the yams are tender and take off the aluminum foil. Allow the dish to cool slightly before serving.

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