March 24, 2017
"This traditional Jewish dish is often served at Rosh Hashanah. Chunks of beef brisket are often added."
- Serving Size: 1 (424.7 g)
- Calories 381.2
- Total Fat - 9.3 g
- Saturated Fat - 3.3 g
- Cholesterol - 13.1 mg
- Sodium - 503 mg
- Total Carbohydrate - 70.8 g
- Dietary Fiber - 9.1 g
- Sugars - 33.8 g
- Protein - 10.2 g
- Calcium - 145.4 mg
- Iron - 8.2 mg
- Vitamin C - 32 mg
- Thiamin - 0.1 mg
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.
Tips & Variations
No special items needed.