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Apricot-sweet potato tsimmes

Yield: 12 Servings

4 c Apricot nectar      1 c Chicken broth
6 tb Pareve margarine      1/2 c Chopped dried apricots
2 tb Brown sugar      1/4 c Honey
1 1/2 ts Kosher salt      1/2 ts Cinnamon
1/2 ts Ground pepper      5 lb Sweet potatoes; peeled and -sliced 1/4" thick
4 lg Carrots; pared and sliced      1/4 c Pitted prunes

Preheat oven to 400 degrees F. Generously grease a 13-by-9-inch baking dish. Combine nectar broth margarine apricots brown sugar honey salt cinnamon and pepper into a large saucepan and heat until margarine melts. Add sweet potatoes and carrots; bring to a boil. Cover cook until potatoes begin to soften about 15 minutes. Using slotted spoon transfer potatoes and carrots to prepared dish. Add prunes. Pour juices from pot over press firmly to compact. Cover with heavy foil. Bake 30 minutes. Uncover and bake until potatoes are tender and beginning to brown on top about 55 minutes. Let stand 15 minutes. Nutritional info per serving: 358 cal; 5g pro 74g carb 6g fat (15%) 7.6g fiber .1mg chol 431mg sod Exchanges: .5 veg 1.2 fruit 3.3 bread .1 meat 1.3 fat Source: Miami Herald 9/14/95 format: 8/9/96 Lisa Crawford

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Asian Recipes » Indian Recipes » Mexican Recipes
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1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More