Tsimmes
Recipe: #28634
November 07, 2017
Categories: Side Dishes, Carrot, Sweet Potato/Yam, Jewish, Sunday Dinner, Oven Bake, Gluten-Free, High Fiber, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"Meat is often added to this dish."
Ingredients
Nutritional
- Serving Size: 1 (207.4 g)
- Calories 264.5
- Total Fat - 9.5 g
- Saturated Fat - 3.6 g
- Cholesterol - 13.1 mg
- Sodium - 485.2 mg
- Total Carbohydrate - 44.1 g
- Dietary Fiber - 4.4 g
- Sugars - 30.2 g
- Protein - 5.5 g
- Calcium - 91.8 mg
- Iron - 2.4 mg
- Vitamin C - 10 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
After washing, drying, and lightly greasing the potatoes, bake them at 425' F. for about 1 hour.
Step 2
When half done, poke once with a fork to prevent bursting.
Step 3
The skins should be tender but firm when the potatoes are done. Allow them to cool slightly.
Step 4
Heat 2 tablespoons of the butter in a skillet until foamy, add the carrots and sauté over moderately low heat until tender.
Step 5
Add the apples and sauté until they soften a bit.
Step 6
Peel and cut the slightly cooled sweet potatoes into a fairly large dice and put in bowl.
Step 7
Combine with the sautéed carrots, apples, and other ingredients and mix thoroughly.
Step 8
Pour into deep oiled casserole, cover, and bake 20-30 minutes in a (preheated) 350' oven.
Tips
No special items needed.