Sweet Potato Tsimis Recipes

Steps:

• Preheat oven to 375 degrees F.
• Bake the sweet potatoes for 45 minutes. When cool enough to handle, skin potatoes, and mash together with the honey, butter, molasses, cinnamon, and pepper. Transfer mixture to a 2-quart casserole. Sprinkle on the pecans.
• Make Marshmallows: In a small bowl, soften the gelatin by stirring it into 1/4 cup of the water. Set aside. In a small saucepan, fitted with a candy thermometer, bring the remaining 1/4 cup of water, a 1/4 cup of corn syrup, and the sugar to 240 degrees F (soft ball stage).
• In the meantime, put the remaining 1/4 cup of corn syrup, vanilla, and rum in the bowl of an electric mixer fitted with the whisk attachment. Add the hot syrup to the bowl and whisk at high speed for 3 to 5 minutes until thickened. Set the gelatin over simmering water to melt. Add the gelatin to the syrup and continue whisking for 6 more minutes until white, fluffy and stiffened.
• Top the casserole with a layer of marshmallow and bake at 350 degrees for 20 minutes, until heated through and browned on top.
• Cook's Note: Got extra marshmallow? This should be your biggest problem. Spread a 1/8-inch coating of all-purpose flour on a baking sheet. Pipe out 1-inch rounds of marshmallow onto the flour. They will spread a little, so leave room. The marshmallows will be set in 20 minutes. Marshmallows are sticky. Dip your fingers in flour before handling.

Steps:

• Preheat oven to 375 degrees F.
• Bake the sweet potatoes for 45 minutes. When cool enough to handle, skin potatoes, and mash together with the honey, butter, molasses, cinnamon, and pepper. Transfer mixture to a 2-quart casserole. Sprinkle on the pecans.
• Make Marshmallows: In a small bowl, soften the gelatin by stirring it into 1/4 cup of the water. Set aside. In a small saucepan, fitted with a candy thermometer, bring the remaining 1/4 cup of water, a 1/4 cup of corn syrup, and the sugar to 240 degrees F (soft ball stage).
• In the meantime, put the remaining 1/4 cup of corn syrup, vanilla, and rum in the bowl of an electric mixer fitted with the whisk attachment. Add the hot syrup to the bowl and whisk at high speed for 3 to 5 minutes until thickened. Set the gelatin over simmering water to melt. Add the gelatin to the syrup and continue whisking for 6 more minutes until white, fluffy and stiffened.
• Top the casserole with a layer of marshmallow and bake at 350 degrees for 20 minutes, until heated through and browned on top.

Steps:

• Preheat the oven to 350°F.
• In a roasting pan, toss the carrots with the oil, salt, and pepper. Cook in the oven, stirring occasionally, until the carrots are lightly browned and somewhat tender, 40 to 50 minutes.
• Meanwhile, combine the honey, juice from 1 1/2 lemons (reserve the remaining lemon half), thyme, and 1/3 cup water in a large pan or skillet. Bring to a simmer and cook the mixture over medium-high heat for 5 minutes, then remove and discard the thyme. Remove the pan from the heat.
• When the carrots are done cooking, pour the carrots, prunes, and raisins into the pan with the honey mixture and stir to coat completely.
• Add the ginger and cinnamon, and simmer the carrot-honey mixture over medium-high heat, stirring frequently, until the liquid has reduced to a thick glaze, 10 to 15 minutes. Then add the sunflower seeds and juice from the remaining 1/2 lemon and remove the pan from the heat. Season with salt and pepper to taste. Garnish with the chopped parsley.

Steps:

• Heat oven to 350 degrees. Cut carrots into 2-inch pieces. Bring a large saucepan of water to a boil, and lower heat to medium; add sweet potatoes in their skins, and cook for 20 minutes, adding the carrots after 10 minutes. Drain in a colander, and set aside until cool enough to handle.
• Peel sweet potatoes, and cut into 1-inch chunks. Place in a large bowl along with carrots and remaining ingredients. Mix well, and transfer to a 2-quart baking dish.
• Cover with foil, and bake for 30 minutes, basting with pan juices after 15 minutes. Remove from oven, and serve immediately.

Steps:

• Preheat oven to 350 degrees.
• Heat the oil in a large skillet. Add the onion and sauté over medium heat until translucent. Add the carrots and continue to sauté until the onion is golden. Combine with the remaining ingredients except the walnuts in a mixing bowl and stir until thoroughly mixed. Don't worry if the potato slices break apart.
• Oil a shallow 2-quart baking dish. Pour in the sweet potato mixture and pat in evenly. Sprinkle the optional walnuts over the top. Bake for 45 minutes, or until the top begins to turn slightly crusty. Serve hot.

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.

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.

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.

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.

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.