Sweet Potato Matzo Ball Tzimmes With Apricot Sauce Recipes

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TZIMMES



Tzimmes image

I found this tzimmes recipe a long time ago. It has become our traditional side dish for every holiday feast and is a favorite of young and old alike. It also complements chicken or turkey quite well. -Cheri Bragg, Viola, Delaware

Provided by Taste of Home

Categories     Side Dishes

Time 2h5m

Yield 12 servings.

Number Of Ingredients 9

3 pounds sweet potatoes (about 4 large), peeled and cut into chunks
2 pounds medium carrots, cut into 1/2-inch chunks
1 package (12 ounces) pitted dried plums (prunes), halved
1 cup orange juice
1 cup water
1/4 cup honey
1/4 cup packed brown sugar
2 teaspoons ground cinnamon
1/4 cup dairy-free margarine or butter

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.

Nutrition Facts : Calories 309 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 99mg sodium, Carbohydrate 66g carbohydrate (36g sugars, Fiber 7g fiber), Protein 4g protein.

APRICOT-PECAN SWEET POTATOES



Apricot-Pecan Sweet Potatoes image

This is a wonderful sweet potato recipe with a little bit of preparation. You can use orange juice in place of the apricot nectar, which can be a little hard to find -- but the result is different and really makes the sweet potato pop! This is a recipe my Aunt Birdie gave me about ten years ago

Provided by melly

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h5m

Yield 8

Number Of Ingredients 10

3 pounds sweet potatoes, peeled and cut into chunks
1 cup packed brown sugar
5 teaspoons cornstarch
¼ teaspoon salt
⅛ teaspoon ground cinnamon
1 cup apricot nectar
½ cup hot water
2 teaspoons grated orange peel
2 tablespoons butter
½ cup chopped pecans

Steps:

  • Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Mix together brown sugar, cornstarch, salt, cinnamon, apricot nectar, water, and orange peel in a saucepan; bring to a boil over medium heat. Reduce heat to medium-low, and cook for 2 minutes, stirring constantly. When the sauce is thick, stir in the butter and pecans. Place the sweet potato chunks into the prepared baking dish, and pour the sauce over to coat all the potatoes.
  • Bake in the preheated oven until tender and bubbling, 25 to 30 minutes.

Nutrition Facts : Calories 347.9 calories, Carbohydrate 68.4 g, Cholesterol 7.6 mg, Fat 7.9 g, Fiber 6 g, Protein 3.5 g, SaturatedFat 2.3 g, Sodium 196 mg, Sugar 38.4 g

CARROT AND SWEET POTATO TZIMMES



Carrot and Sweet Potato Tzimmes image

This is a favorite from my childhood - my mother would make it for festive meals.

Provided by SHEBETH

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 55m

Yield 12

Number Of Ingredients 11

canola oil
2 (16 ounce) packages baby carrots
2 sweet potatoes - peeled, quartered, and cut into chunks
1 cup pitted prunes
1 ¾ cups pineapple chunks, drained (juice reserved)
½ cup pineapple juice from canned pineapple
½ cup honey
1 ¼ cups orange juice
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon cornstarch

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Oil a 9x13-inch baking dish with canola oil.
  • Bring a large pot of water to a boil, and stir in the baby carrots. Reduce heat to a simmer, and cook the baby carrots until firm but tender, about 10 minutes. Stir in the sweet potato chunks, and simmer for 5 more minutes; drain.
  • Place the carrots, sweet potatoes, and prunes into the prepared baking dish, and stir to combine. In a bowl, whisk together the reserved pineapple juice, honey, orange juice, salt, and cinnamon until smooth, and pour the mixture over the carrots, sweet potatoes, and prunes. Cover the baking dish with aluminum foil.
  • Bake in the preheated oven until the mixture is bubbling, about 30 minutes. Remove from oven, and take off the aluminum foil. Mix in the pineapple chunks and cornstarch until thoroughly combined, and return to the oven until slightly thickened, about 10 more minutes.

Nutrition Facts : Calories 185.6 calories, Carbohydrate 46.3 g, Fat 0.5 g, Fiber 5.1 g, Protein 2 g, SaturatedFat 0.1 g, Sodium 183.2 mg, Sugar 31.7 g

SWEET POTATO TZIMMES



Sweet Potato Tzimmes image

"Tzimmes" is one of those Yiddish words that loses something in translation. It is probably best defined as confusion or a mishmash...which is probably where this casserole gets its name. This recipe can be made 2 days in advance; cover and refrigerate until ready to bake. You can vary the proportion of carrots to sweet potatoes.

Provided by Alan in SW Florida

Categories     Yam/Sweet Potato

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 8

1 lb carrot, peeled and cut into 3/4- to 1-inch pieces
6 medium sweet potatoes or 6 medium yams, peeled and cut into 3/4- to 1-inch dice
1 cup orange juice (plus additional,as needed)
1/2 cup honey
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup pitted prune, coarsely chopped
3 tablespoons unsalted butter, cut into small pieces

Steps:

  • Preheat oven to 350 degrees. Lightly grease a 3-quart casserole or baking dish (or 2 smaller baking dishes) with non-stick cooking oil spray.
  • Bring a large pot of lightly salted water to a boil. Add the carrots and sweet potatoes; cover, and reduce the heat to medium-low. Cook about 15 minutes, until the vegetables are easily pierced with a fork.
  • Meanwhile, in a medium bowl, combine the orange juice,honey,salt, and cinnamon. Set aside.
  • Drain the vegetables and transfer them to the prepared baking dish. Add the prunes and toss gently. Stir the orange juice mixture and drizzle over the top. Sprinkle with the butter pieces. (At this point, the tzimmes can be covered and refrigerated until ready to bake.) Cover with aluminum foil and bake 20 to 25 minutes, stirring once or twice, until warmed through. If the tzimmes becomes dry, add a few more tablespoons of orange juice.

Nutrition Facts : Calories 199.5, Fat 3.7, SaturatedFat 2.2, Cholesterol 9.2, Sodium 192.2, Carbohydrate 42.1, Fiber 4.3, Sugar 24.6, Protein 2.1

GROSSINGER'S SWEET POTATO AND PRUNE TZIMMES W/ MEAT



Grossinger's Sweet Potato and Prune Tzimmes W/ Meat image

Tzimmes means "fuss" .. like making a tzimmes over a guest.. Grossingers was a Hotel in the Catskills of New York. Molly Grossinger's "The Art of Jewish Cooking" is my favorite cookbook. The dish is so good!!!! This recipe is basically verbatim ( i did change some directions to make them more clear)

Provided by petlover

Categories     Meat

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 1/2 lbs prunes
3 cups boiling water
2 tablespoons oil
3 lbs beef brisket, cut into 6 pieces
2 onions, diced
1 1/2 teaspoons salt
1/2 teaspoon pepper
3 sweet potatoes, peeled and cut into chunks
1/2 cup honey
2 cloves
1/2 teaspoon cinnamon

Steps:

  • 1. Wash prunes and let them soak in the boiling water for 1/2 hour.
  • 2. Heat the oil, in a dutch oven, over medium.
  • 3. Brown the meat with the onions.
  • 4. Sprinkle with salt and pepper.
  • 5. Cover and cook on low heat for 1 hour.
  • 6. Add the undrained prunes, sweet potatoes, honey, cloves and cinnamon.
  • 7. Replace cover loosely and cook over low heat at least 2 hours ( more is better).

Nutrition Facts : Calories 1178.2, Fat 65.2, SaturatedFat 25, Cholesterol 165.6, Sodium 769.3, Carbohydrate 112.8, Fiber 10.7, Sugar 70.8, Protein 42.4

TSIMMES (BEEF, CARROT AND SWEET POTATO STEW)



Tsimmes (Beef, Carrot and Sweet Potato Stew) image

Tsimmes is a medieval German Jewish holiday beef stew that spread with the Jews to Eastern Europe. It was originally made with carrots and turnips, then when potatoes came to the Old World, they were added. When the dish came to the New World, sweet potatoes often replaces the white potatoes. Now I've tweaked it to my taste: I substitute the yellow yams or sweet potatoes with the white Japanese sweet potatoes that I love. I use flanken, a cut of short ribs found at kosher butchers, but any cut of short ribs will do, as will beef stew meat. I keep the bones in for flavor - and add a bay leaf for the same reason - and, rather than skimming the fat as it cooks, I simply put the stew pot in the refrigerator overnight so I can easily remove the hardened fat the next day. (A generation or two before me, cooks would have saved that fat for cooking and baking.) Instead of adding a little matzo meal to thicken the broth, I find no need for that, especially if I reduce the sauce a little before serving. I add pitted prunes, which are sweet enough to eliminate the need for brown sugar or honey and, at the end, I add parsley for color.

Provided by Joan Nathan

Categories     dinner, meat, soups and stews, vegetables, main course

Time 11h

Yield 6 to 8 servings

Number Of Ingredients 9

3 bone-in flanken, also known as flanken-style ribs, or English-cut short ribs (about 3 pounds)
1 tablespoon kosher salt, plus more to taste
1 1/2 teaspoons freshly ground black pepper, plus more to taste
1 fresh (or dried) bay leaf
3 pounds sweet potatoes, preferably Japanese white sweet potatoes (3 to 4 large sweet potatoes), peeled and cut into 2-inch chunks
2 medium white or yellow onions, halved and sliced
5 to 6 medium carrots, peeled and cut into 2-inch segments
8 ounces prunes, pitted and left whole
Chopped fresh parsley, for serving

Steps:

  • A day before serving, heat the oven to 350 degrees.
  • Season the meat with 1 tablespoon salt and 1 1/2 teaspoons pepper.
  • Put the meat and the bay leaf in a Dutch oven or other large, heavy pot, and add enough water to cover (about 8 cups). Bake, covered, for about an hour, then remove from heat, let cool and refrigerate overnight.
  • The next day, the fat will have congealed on top; using a slotted spoon, remove and discard the layer of fat.
  • Add the sweet potatoes, onions, carrots and prunes to the meat, and stir to combine. Bake, covered, for another hour, then remove the lid and cook until the potatoes are cooked, the meat is tender and the water is reduced, another 30 minutes to 1 hour. Season to taste. If there is more broth than you'd like, ladle some out and save for another use. Sprinkle with parsley just before serving.

SWEET POTATOES WITH TSIMMES GLAZE



Sweet Potatoes With Tsimmes Glaze image

Traditional tsimmes is a stew of sorts that includes sweet potatoes, carrots, one or two kinds of dried fruits, and spices. It's usually served as a side dish at Rosh Hashanah, the Jewish New Year, but it also makes frequent appearances on the Passover Seder table. The word "tsimmes" sometimes means a fuss or commotion, or even a muddle. This version is anything but fussy and definitely not muddled. Here, halved sweet potatoes are simply roasted and served with a scrumptious glaze that includes prunes, orange juice, fresh ginger and a hit of lemon.

Provided by Susan Spungen

Categories     dinner, vegetables, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

4 small sweet potatoes (6 to 8 ounces each), halved lengthwise
1 tablespoon olive oil
Kosher salt and black pepper
2 navel or Cara Cara oranges, zested and juiced
1 tablespoon fresh lemon juice
3 tablespoons honey
1/2 teaspoon ground cinnamon
1 (1 1/2-inch) piece of fresh ginger, peeled and cut into fine slivers
1/2 cup bite-size pitted prunes, quartered

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.

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