Passover Sweet Potato And Prune Casserole Recipes

TZIMMES

Steps:

• Preheat oven to 350°. In a greased 13x9-in. baking dish, combine sweet potatoes, carrots and plums. Combine orange juice, water, honey, brown sugar and cinnamon; pour over vegetables. , Cover and bake for 1 hour. Uncover; dot with butter. Bake until vegetables are tender and sauce is thickened, 45-60 minutes, carefully stirring every 15 minutes.

SWEET POTATO, CARROT AND DRIED FRUIT CASSEROLE

Steps:

• Preheat the oven to 375 degrees. Butter or oil a 3-quart baking dish.
• Place the carrots and sweet potatoes in a steamer set above 1 inch of boiling water, and steam for five to 10 minutes, until just tender. Drain and toss with the remaining ingredients in a large bowl. Combine well, and scrape into the prepared baking dish. Place in the oven, and bake 40 to 50 minutes, stirring every 15 minutes, until the sweet potatoes and carrots are thoroughly tender. Dot the top with butter, and bake another 10 minutes until the top is lightly browned. Remove from the heat, and serve hot or warm.

SWEET POTATO AND PRUNE CASSEROLE

Steps:

• Pierce sweet potatoes, and place on a baking sheet. Bake in a preheated 425 degrees F (220 degrees C) for 1 hour, or until tender. Cool until sweet potatoes can be easily handled. Peel, and cut into 1/4 inch thick slices.
• In a small bowl, combine honey, cinnamon, salt, lemon and prune juice, and melted margarine.
• Cut prunes in half, and remove pits. In a casserole dish, arrange alternating layers of potatoes and prunes. Spoon honey mixture over each layer.
• Bake at 350 degrees F (175 degrees C) for 45 minutes, basting occasionally with liquid in casserole dish.

SWEET POTATO AND PARSNIP CASSEROLE

Steps:

• Preheat the oven to 375 degrees.
• Cut the sweet potatoes and then the parsnips into paper-thin slices using a food processor fitted with the thinnest vegetable-slicing blade. If necessary, cut the potatoes in half or quarters lengthwise so they fit into the feeder tube.
• Use 1 tablespoon of the butter to coat the inside of a 2-quart oven-proof casserole (a 6 by 10-inch
• Pyrex pan works well). Combine the cream, stock, nutmeg, cinnamon, salt and pepper. Place
• 1/3 of the sweet potatoes in a thin layer across the bottom of the casserole. Layer half the parsnips on top of the sweet potatoes. Repeat this sequence until all of the sweet potatoes and parsnips have been used. Pour the cream mixture over the top. It should reach about 3/4 of the way up the vegetables. Butter a piece of aluminum foil with the remaining butter and wrap the foil tightly over the casserole. Put in the oven and turn tempertature down to 325 degrees.
• Bake the casserole 1 hour. Remove the foil and continue to cook another 15 minutes, until the vegetables are tender when pierced with a knife and the top is browned. Allow to cool slightly before serving. Serve warm.

PASSOVER SWEET POTATO AND PRUNE CASSEROLE

Steps:

• Cook potatoes until tender.
• Peel & cut into 1/4" thick slices.
• Cut prunes in 1/2 & remove pits.
• Combine honey, cinnamon, salt, juices, & melted margarine.
• In a casserole arrange alternate layers of potatoes & prunes; pour some honey mixture over each layer.
• Bake uncovered at 350 degrees F. for 45 minutes, basting occasionally.

PASSOVER POTATO CASSEROLE

Steps:

• Peel and quarter potatoes.
• In a large saucepan cook potatoes, covered, in a small amount of boiling water for 25 minutes or until tender. Drain potatoes.
• Preheat oven to 425 degrees F.
• Mash drained potatoes with a potato masher or beat with an electric mixer on low speed.
• Add yogurt, margarine or butter, salt, and red pepper; beat just until combined.
• Add eggs; beat with an electric mixer on low speed for 1 minute or until fluffy.
• Fold in 1/2 cup of the feta cheese.
• In a 12-inch skillet bring the 1/4 cup water to boiling; add spinach to skillet. Toss spinach for about 1 minute or until spinach is slightly wilted; drain. Press out excess liquid. Coarsely chop spinach.
• Spread half of the potato mixture into a lightly greased 2-quart rectangular baking dish. Layer spinach on top; sprinkle with remaining feta cheese. Spread remaining potato mixture on top and sprinkle with paprika.
• Bake, uncovered, for 15 minutes or until top is lightly browned.

SWEET POTATO PASSOVER SOUFFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the sweet potatoes into a large saucepan, cover with water, and bring to a boil. Gently boil over medium-low heat until tender, 15 to 25 minutes. Drain the sweet potatoes, peel, and mash in a large mixing bowl. Using an electric mixer, beat the sweet potatoes until fluffy, about 5 minutes. Beat in 1/3 cup of margarine, 1/2 cup brown sugar, orange juice, salt, 1 teaspoon cinnamon, ginger, nutmeg, and egg. Spread the mixture into the prepared baking dish.
• Beat in 1/3 cup of margarine, 1/2 cup brown sugar, orange juice, salt, cinnamon, ginger, nutmeg, and egg. Spread the mixture into a 9x13-inch baking dish.
• In a bowl, mix the crushed matzo, 1/2 cup margarine, 1/4 cup brown sugar, and 1 pinch cinnamon. Spread the topping evenly over the sweet potato mixture.
• Bake in the preheated oven until the topping is golden and bubbling, about 30 minutes. If the topping needs more browning, switch the oven to broil and brown under the broiler darker, about 3 minutes.

SWEET POTATOES WITH TSIMMES GLAZE

Steps:

• Position a rack on the lower third of the oven and heat oven to 400 degrees. Line a sheet pan with foil.
• Rub the sweet potatoes with the oil and season with salt and pepper. Arrange on the pan cut sides down and roast on the low rack until nicely browned on the cut sides and a paring knife inserted meets no resistance, 30 to 40 minutes. If they are getting too dark on the cut sides but are not yet done, turn them over.
• Meanwhile, combine the orange juice, half of the orange zest, lemon juice, honey, cinnamon, ginger, prunes and a big pinch of salt in a small saucepan. Bring to a boil, then turn down the heat to maintain a steady, low simmer. Cook, stirring and smashing a few prunes against the pan occasionally, until thick and syrupy about 15 minutes. Cover to keep warm.
• Arrange sweet potatoes on a serving platter cut sides up and spoon the glaze over top, rewarming with a splash of water to loosen, if needed. Sprinkle the remaining orange zest over the top.