Tzimmes is usually made for Sabbath meals and the fall holiday, Sukkot. Since it is comforting and autumnal, you can make it one of your Hanukkah traditions. The fruit added to the sweet potatoes can be prunes, dried apricots, canned pineapple, raisins, candied sharp ginger—whatever sounds appealing to you. If you prefer more texture than sweet potatoes provide, you can use sliced kabocha squash, which will retain most of its shape.
- 4 medium sweet potatoes
- 2 Tbsp butter
- 1 cup dried fruit, snipped, or crushed canned pineapple
- 1/2 tsp sea salt
- 1 pinch brown sugar, to taste
- Preheat oven to 400°.
- Steam or roast whole sweet potatoes, then cool and mash or cut into thick rounds (they will be sticky; wet your knife first).
- Lightly grease a Pyrex or ceramic casserole dish. If you’re mashing the sweet potatoes, add all the butter at once, mix it in, and then gently fold in dried fruit, salt and sugar. If you’re using sweet potato slices, do the first layer of slices with butter, then dried fruit, salt and sugar. Build up successive layers the same way.
- Bake for about 25 minutes.
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