Recipe in Spotlight – Sweet Potato Tzimmes
Editor’s note: This post is part of a series highlighting recipes used by the White House Staff for the Jewish High Holidays.
Tzimmes was a regular part of holiday meals at my grandmother's table and at my mother's, and I make it every year now. It has a sweet taste to usher in a sweet new year, and it fills the house with memories of loved ones past as well as present. I look forward to introducing a new generation to this family tradition when we gather in a few days. L'shana tova u’metukah -- to a good and sweet new year.
- 5 medium sweet potatoes (about 3 pounds)
- Half pound to one pound each of dried apricots and pitted prunes (depending on how sweet you want it)
- 3 sliced lemons
1. Peel sweet potatoes and cut in eighths to fill a half warming-tray size pan (10"X12").
2. Add dried fruit.
3. Squeeze lemons.
4. Add juice and rinds with the other ingredients and toss together.
5. Add about a quarter inch of water.
6. Cover tightly with tin foil and cook at 350 degrees for about 1-1/2 hours, or until soft.
7. DO NOT STIR -- when you turn the tzimmes out into a bowl, liquid will glaze the tops.
Jack Lew is currently serving as President Obama’s Chief of Staff
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