TZIMMES
I found this tzimmes recipe a long time ago. It has become our traditional side dish for every holiday feast and is a favorite of young and old alike. It also complements chicken or turkey quite well. -Cheri Bragg, Viola, Delaware
Provided by Taste of Home
Categories Side Dishes
Time 2h5m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a greased 13x9-in. baking dish, combine sweet potatoes, carrots and plums. Combine orange juice, water, honey, brown sugar and cinnamon; pour over vegetables. , Cover and bake for 1 hour. Uncover; dot with butter. Bake until vegetables are tender and sauce is thickened, 45-60 minutes, carefully stirring every 15 minutes.
Nutrition Facts : Calories 309 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 99mg sodium, Carbohydrate 66g carbohydrate (36g sugars, Fiber 7g fiber), Protein 4g protein.
BAKED SWEET POTATOES WITH APRICOTS AND PRUNES
In this dish sweet potatoes are combined with dried fruit and cooked in sweet honey and orange sauce.
Provided by morgainegeiser
Categories Yam/Sweet Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat over to 400 degrees.
- Lightly oil an 8 inch square baking pan or spray with nonstick cooking spray.
- Place sweet potatoes in prepared pan and sprinkle with salt and pepper. Bake uncovered , until just tender, stirring several times, about 30 minutes.
- While sweet potatoes are baking, place apricots and prunes in a small heatproof bowl and cover with boiling water. Let stand for 30 minutes. Drain.
- In a small saucepan, combine remaining ingredients. Bring to a boil over medium heat. Pour over sweet potatoes and add apricots and prunes, Mix well.
- Return to over and bake uncovered, stirring 5 minutes for 15 minutes.
Nutrition Facts : Calories 177.5, Fat 1, SaturatedFat 0.1, Sodium 26.6, Carbohydrate 44, Fiber 3.9, Sugar 30.1, Protein 1.8
PASSOVER SWEET POTATO AND PRUNE CASSEROLE
Make and share this Passover Sweet Potato and Prune Casserole recipe from Food.com.
Provided by Oolala
Categories Yam/Sweet Potato
Time 1h10m
Yield 1 casserole, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Cook potatoes until tender.
- Peel & cut into 1/4" thick slices.
- Cut prunes in 1/2 & remove pits.
- Combine honey, cinnamon, salt, juices, & melted margarine.
- In a casserole arrange alternate layers of potatoes & prunes; pour some honey mixture over each layer.
- Bake uncovered at 350 degrees F. for 45 minutes, basting occasionally.
Nutrition Facts : Calories 374.3, Fat 6, SaturatedFat 1.1, Sodium 413.6, Carbohydrate 84, Fiber 7.2, Sugar 53.2, Protein 3
SWEET POTATOES ANNA WITH PRUNES
This layered sweet potato gratin comes out of the oven caramelized on the edges and glistening with butter. The potatoes in the center are soft, their layers embedded with prunes; the ones around the edges are so crisp and sweet from the port, they taste candied. Slice the potatoes thinly - use a mandoline if you have one - and check the potatoes after 35 minutes in the oven. By 40 minutes, ours were perfect.
Provided by Tara Parker-Pope
Time 1h30m
Yield 6 to 10 servings
Number Of Ingredients 5
Steps:
- Clarify the butter: In a small saucepan set over low heat, melt the butter. Skim off any foam, then pour the clear liquid into a bowl, leaving behind the solids.
- Heat the port to a simmer in a small saucepan over medium heat. Add the prunes, turn off the heat and let them soak until plumped, about 20 minutes. Drain and chop the prunes coarsely.
- Heat oven to 450 degrees.
- Brush a layer of clarified butter onto your favorite 8- or 9-inch round baking dish or ovenproof frying pan.
- Arrange a layer of potatoes, overlapping in circles, in the dish. Brush with the clarified butter and season with salt and pepper. Arrange another layer of potatoes and sprinkle with about half the prune pieces. Season with salt and pepper. Brush with clarified butter. Repeat with one more layer of potatoes and prunes, then end with a layer of potatoes. Remember to brush each layer with clarified butter and salt and pepper. You can do four layers of potatoes or six; it's up to you. Pack the potatoes tightly by pressing down on them with your palms. If there's a little butter left at the end, it's no big deal.
- Bake until crisp and tender, 35 to 45 minutes.
- Remove from the oven and let cool in the pan for a few minutes. Then flip the cake onto a serving plate and cut into wedges. If desired, finish with a dusting of sugar and a couple of minutes of broiling, for a brûlée top. It can also be made using apples and prunes, or just apples.
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 23 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 15 grams, Sodium 280 milligrams, Sugar 8 grams, TransFat 1 gram
SWEET POTATO AND PARSNIP CASSEROLE
Provided by Food Network
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees.
- Cut the sweet potatoes and then the parsnips into paper-thin slices using a food processor fitted with the thinnest vegetable-slicing blade. If necessary, cut the potatoes in half or quarters lengthwise so they fit into the feeder tube.
- Use 1 tablespoon of the butter to coat the inside of a 2-quart oven-proof casserole (a 6 by 10-inch
- Pyrex pan works well). Combine the cream, stock, nutmeg, cinnamon, salt and pepper. Place
- 1/3 of the sweet potatoes in a thin layer across the bottom of the casserole. Layer half the parsnips on top of the sweet potatoes. Repeat this sequence until all of the sweet potatoes and parsnips have been used. Pour the cream mixture over the top. It should reach about 3/4 of the way up the vegetables. Butter a piece of aluminum foil with the remaining butter and wrap the foil tightly over the casserole. Put in the oven and turn tempertature down to 325 degrees.
- Bake the casserole 1 hour. Remove the foil and continue to cook another 15 minutes, until the vegetables are tender when pierced with a knife and the top is browned. Allow to cool slightly before serving. Serve warm.
CARROT AND SWEET POTATO TZIMMES
This is a favorite from my childhood - my mother would make it for festive meals.
Provided by SHEBETH
Categories Side Dish Vegetables Sweet Potatoes
Time 55m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Oil a 9x13-inch baking dish with canola oil.
- Bring a large pot of water to a boil, and stir in the baby carrots. Reduce heat to a simmer, and cook the baby carrots until firm but tender, about 10 minutes. Stir in the sweet potato chunks, and simmer for 5 more minutes; drain.
- Place the carrots, sweet potatoes, and prunes into the prepared baking dish, and stir to combine. In a bowl, whisk together the reserved pineapple juice, honey, orange juice, salt, and cinnamon until smooth, and pour the mixture over the carrots, sweet potatoes, and prunes. Cover the baking dish with aluminum foil.
- Bake in the preheated oven until the mixture is bubbling, about 30 minutes. Remove from oven, and take off the aluminum foil. Mix in the pineapple chunks and cornstarch until thoroughly combined, and return to the oven until slightly thickened, about 10 more minutes.
Nutrition Facts : Calories 185.6 calories, Carbohydrate 46.3 g, Fat 0.5 g, Fiber 5.1 g, Protein 2 g, SaturatedFat 0.1 g, Sodium 183.2 mg, Sugar 31.7 g
SAUSAGE SWEET POTATO SHEET-PAN DINNER
This sausage sweet potato sheet-pan dinner is a healthy, foolproof weeknight dinner! It's also easily adaptable to whatever seasonal fruit or veggies are lying around. Try substituting apples, peaches or nectarines for pears. -Melissa Erdelac, Valparaiso, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 5 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425º. Place sweet potatoes and onion in 15x10x1-in. baking pan; drizzle with oil. Sprinkle with brown sugar and seasonings; toss to coat. Bake for 15 minutes. Gently stir in pears; top with sausages., Bake 20 minutes longer, stirring once. Increase oven temperature to 450º. Bake until sausages are golden brown and a thermometer inserted in sausage reads at least 160º, 8-10 minutes longer, turning once.
Nutrition Facts : Calories 533 calories, Fat 29g fat (8g saturated fat), Cholesterol 58mg cholesterol, Sodium 912mg sodium, Carbohydrate 56g carbohydrate (28g sugars, Fiber 8g fiber), Protein 15g protein.
SWEET POTATO CASSEROLE
Use up sweet potatoes in this creamy dessert. Made with sweet potatoes, milk, eggs and spices, it's topped with a pecan crumble for extra texture
Provided by Good Food team
Categories Dessert
Time 1h50m
Number Of Ingredients 12
Steps:
- Fill a large pan with boiling water from the kettle and set over a medium-high heat. Carefully drop in the whole, unpeeled sweet potatoes and cook for 30 minutes until very tender when pierced with the tip of a sharp knife. Drain well and leave to cool for 10 mins, then peel.
- Heat the oven to 180C/160C fan/gas 4. Tip the peeled sweet potatoes into a large bowl, add the butter and mash with a potato masher until completely smooth. Tip in the brown sugar, milk, eggs, spices and vanilla and whisk until everything is combined and smooth.
- Lightly butter a 20 x 30cm baking dish, then scrape in the sweet potato mixture. To make the topping, rub the butter into the flour, then stir in the brown sugar, pecans and a good pinch of salt. Sprinkle the topping evenly over the sweet potato filling, then bake for 45-50 mins until golden on top.
Nutrition Facts : Calories 417 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 32 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.54 milligram of sodium
SWEET POTATO, CARROT AND DRIED FRUIT CASSEROLE
This dish is inspired by several tsimmes recipes in Joan Nathan's "Jewish Cooking in America." Tsimmes, a Yiddish word that means "fuss," doesn't have to be fussy at all. Sometimes the dish contains meat (and is fussier than this one), but sometimes it's just fruit and vegetables. Warning: You may find yourself eating this for breakfast.
Provided by Martha Rose Shulman
Categories easy, side dish
Time 1h15m
Yield Serves eight
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees. Butter or oil a 3-quart baking dish.
- Place the carrots and sweet potatoes in a steamer set above 1 inch of boiling water, and steam for five to 10 minutes, until just tender. Drain and toss with the remaining ingredients in a large bowl. Combine well, and scrape into the prepared baking dish. Place in the oven, and bake 40 to 50 minutes, stirring every 15 minutes, until the sweet potatoes and carrots are thoroughly tender. Dot the top with butter, and bake another 10 minutes until the top is lightly browned. Remove from the heat, and serve hot or warm.
Nutrition Facts : @context http, Calories 171, UnsaturatedFat 1 gram, Carbohydrate 39 grams, Fat 2 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 205 milligrams, Sugar 22 grams, TransFat 0 grams
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- Preheat the oven to 350°. Butter a 4-quart glass or ceramic baking dish. Melt the butter in a large saucepan. Add the leeks and thyme and season with salt and pepper. Cover and cook over moderate heat until the leeks soften, about 5 minutes. Uncover and cook until any liquid has evaporated. Add the cream and bring to a boil, then remove from the heat.
- Spread the prunes between sheets of plastic wrap and use a rolling pin or meat pounder to flatten them to a 1/4-inch thickness. Peel the sweet potatoes and slice them 1/8 inch thick. Strain the leeks, reserving the cream.
- In a large bowl, toss three-fourths of the sliced sweet potatoes with the leeks and prunes and season with salt and pepper. Spread the sweet potatoes in the prepared baking dish and arrange the remaining sweet potato slices on top in a decorative pattern. Pour the reserved leek cream evenly over the sweet potatoes.
- Cover the potatoes with buttered parchment paper and then foil and bake for 45 minutes. Uncover, press the sweet potato layers down slightly and bake, uncovered, for 45 minutes longer, or until the sweet potatoes are tender, bubbling and golden brown.
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