Sweet Potato Tsimmes
This simple vegetarian recipe was passed down through my mother's family, who came to America as Eastern European Jewish immigrants at the beginning of the 20th century. It was always my favorite at holidays.
Sweet potatoes and oranges, used in tsimmes, are high nutrition but low calorie and low cost.
Ingredients
- 8 c. sweet potatoes, cooked, peeled, & cut into large chunks
- 2.5 carrots, peeled & cut into chunks
- 1 c. orange juice
- 1/2 c. locally produced honey (vegans use agave nectar)
- 1 tsp cinnamon
- 1/2 tsp salt
- Dots of butter, Earth Balance, or vegetable oil
Put veggies in a 13x9x2 inch pan. Mix honey or agave nectar, OJ, cinnamon, and salt and pour over veggies. Dot with butter or Earth Balance. Bake at 350 F covered in foil for 30 minutes. Remove and stir. Return to oven for 20 min.
Tips
Since this dish is very sweet, serve it alongside a savory dish.
My mom's recipe also called for prunes but no one in my family ever ate them. Toss in a handful or two if you like.
For maximum nutrition, find locally produced raw, unfiltered honey at your local Farmer's Market. Some people say consuming locally produced honey alleviates allergies.
I am a little bit baffled at this recipe's origins, as the sweet potato is native to the Americas. The yam is native to Africa and Asia. On a recent trip through central Europe, I couldn't find a sweet potato or a yam in a grocery store to save my life. Either way, tsimmes is delicious, so I won't think about it too hard.
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