Apricot And Sweet Potato Tzimmes (pareve)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 4 cups apricot nectar 1 cup chicken or vegetable broth 6 tablespoon margarine 1/2 cup chopped dried apricots 2 tablespoon brown sugar 1/4 cup honey 1 1/2 teaspoon kosher salt 1/2 teaspoon cinnamon 1/2 teaspoon ground pepper 5 lb Sweet potatoes; peeled and sliced 1/4” thick 4 lg Carrots; pared and sliced 1/4 cup Pitted prunes

Instructions

Preheat oven to 400. Generously grease a 13-by-9-inch baking dish. In a large sauce pan combine the nectar, broth, margarine, apricots, brown sugar, honey, salt, cinnamon and pepper and heat until the margarine melts. Add the sweet potatoes and carrots; bring to a boil. Cover and reduce to a slow boil, cook until potatoes begin to soften about 15 minutes. Using slotted spoon transfer the potatoes and carrots to the prepared dish. Add the prunes. Pour the juices from pot over the potatoes and cover with heavy duty foil, press the foil firmly to the potatoes and seal the edges tightly (you can do this in a large covered casserole dish as well). Bake 30 minutes. Uncover and bake until potatoes are tender and beginning to brown on top about 55 minutes. Let stand 15 minutes. Serves 8 to 10 as a side dish.

Serving Size

Serves 8 to 10

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .