Sweet Potato Tzimmes
Submitted by Ghengis
A traditional Jewish tzimmes with sweet potatoes, butternut squash, Granny Smith apples, prunes, and sweet red wine, baked with warm spices. A holiday side dish with deep roots.
YIELD
8 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsTzimmes is the kind of dish that carries generations of memory in every bite.
Sweet potatoes and butternut squash get diced and tossed with tart Granny Smith apples, halved prunes, sweet Passover wine, and a warm blend of cinnamon, nutmeg, and ginger.
Sealed tight under foil and a lid, everything bakes together until the fruit softens, the squash turns silky, and the juices meld into a fragrant, wine-laced sauce.
It’s a fixture on Rosh Hashanah and Passover tables, though honestly, it deserves a spot at any fall or winter gathering.
Kitchen Tips
- Seal the baking dish tightly. The foil and lid trap steam, which is what cooks the fruit and vegetables into that tender, jammy consistency.
- Transfer to a serving dish before bringing it to the table. Moving the tzimmes squeezes the juices out of the fruit and coats everything more evenly than serving from the baking pan.
- Make it a day ahead. Tzimmes only gets better overnight as the flavors deepen and the spices settle in.
Ingredients
Directions
Combine all of the ingredients in a large bowl.
Mix well to distribute the liquid evenly.
Dump into a baking dish and seal the baking dish tightly with aluminum foil and a lid.
Bake 1 hour at 350℉ (180℃). Cool.
To serve, reheat, then empty into a serving dish.
Don’t serve it out of the pan you cooked it in (the movement into the serving dish squeezes juices out of the fruit).
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