Sweet-potato tzimmes

Yield: 8 servings

Measure Ingredient
4 larges Sweet potatoes, peeled and diced
1 Butternut squash, peeled and diced
4 Tart apples, peeled, cored and diced
⅓ cup Passover wine, sweet, red
½ pounds Prunes, pitted and halved
⅓ cup Water
⅓ cup Sugar
1 teaspoon Cinnamon, ground
½ teaspoon Nutmeg, ground
½ teaspoon Ginger, ground

Combine all of the ingredients in a large bowl. Mix well to distribute the liquid evenly. Dump into a baking dish and seal the baking dish tightly with aluminum foil and a lid. Bake 1 hour at 350 F. Cool.

To serve, reheat, then empty into a serving dish. Don't serve it out of the pan you cooked it in (the movement into the serving dish squeezes juices out of the fruit).

NOTES:

* Vegetable and fruit casserole for Passover -- The original version of this recipe came from the "Jewish Holiday Cookbook," by Gloria Kaufer Greene. It benefits from being made ahead and then heated for the Seder.

: Difficulty: easy.

: Time: 10 minutes preparation, 1 hour cooking.

: Precision: no need to measure.

: Brian Reid

: DEC Western Research Laboratory, Palo Alto CA : reid@decwrl -or- decwrl!reid : Copyright (C) 1986 USENET Community Trust

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