March 24, 2017
Comfort Food, Dinner, Lunch,
Casseroles, Side Dishes, Soups/Stews, Vegetables, Sweet Potato/Yam, Jewish, Budget-Friendly, Entertaining, Fall/Autumn, Rosh Hashanah, Sunday Dinner, Winter, Oven Bake, Gluten-Free, High Fiber, No Eggs, Vegetarian, Kosher Dairy more
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"This traditional Jewish dish is often served at Rosh Hashanah. Chunks of beef brisket are often added."
Wash, dry, and lightly grease the potatoes.
Bake them at 425' for about 1 hour.
When half done, poke once with a fork to prevent bursting. The skins should be tender but firm when the potatoes are done.
Allow them to cool slightly.
Heat 2 tablespoons of the butter in a skillet until foamy.
Add the carrots and sauté over moderately low heat until tender.
Add the apples and sauté until they soften a bit.
Peel and cut the slightly cooled sweet potatoes into a fairly large dice and put in bowl.
Combine with the sautéed carrots, apples, and other ingredients and mix thoroughly.
Pour into deep oiled casserole, cover, and bake 20-30 minutes in a (preheated) 350' oven.
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