Sweet potato tzimmes

Yield: 6 servings

Measure Ingredient
1 large Onion flakes; peeled & sliced
3 mediums Sweet potatoes; peeled, cut into 1"
; cubes
1 cup Whole prunes
½ cup Dried apricot halves
1 Orange; juice of
1 Lemon; juice of
2 tablespoons Unbleached white flour
1 teaspoon Cinnamon
½ teaspoon Nutmeg
1 teaspoon Salt
¼ cup Brown sugar
2 tablespoons Butter or margarine; cut into small pcs
Cooking spray

Preheat oven to 325 F and spray a 2-quart capacity casserole dish. In a large bowl, combine onion, sweet potatoes, prunes, and apricots. In a small bowl, combine orange and lemon juices, flour, cinnamon, nutmeg, and salt; mix until smooth. Pour sauce over sweet potato mixture and toss to coat.

Transfer to casserole, sprinkle with brown sugar, and dot with butter.

Cover tightly with foil and bake until potatoes are very tender, about 1 hour 15 minutes.

By "Karen C. Greenlee" <greenlee@...> on Mar 14, 1999.

NOTES : This is a lighter version of an old-fashioned Jewish dish traditionally served on Rosh Hashanah.

Recipe by: Veggie Life, January, 1999 Converted by MM_Buster v2.0l.

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