Sweet Potatoes With Tsimmes Glaze

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Post Mon, Mar 15 2021, 2:15 pm
I had sweet potatoes and the other ingredients and I thought - why not?

These are easy enough for a regular dinner but are also theoretically good for Pesach and are a twist on Rosh Hashanah Ashkenazi flavors. The "tismmes" itself is much less cloying than my Bubbe's version.

Sweet Potatoes With Tsimmes Glaze

4 to 6 servings
45 minutes

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.


* 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
* ½ teaspoon ground cinnamon
* 1 (1 1/2-inch) piece of fresh ginger, peeled and cut into fine slivers
* ½ cup bite-size pitted prunes, quartered


1. Position a rack on the lower third of the oven and heat oven to 400 degrees. Line a sheet pan with foil.

2. 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.

3. 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.

4. 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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