Sweet potato tzimmes

Votes: 1

Time: 1 hour 20 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 363, total fat 8 G., saturated fats 2 G., proteins 3 G., carbohydrates 73 G., fiber 4 G., cholesterol 8 mg, sodium 81 mg, sugar 53 G.

"Every Jewish family has someone who regularly makes tzimmes for Rosh Hashanah or Hanukkah, and there are many versions of this dish. In my family, it's my sister-in-law Alice and my aunt Trudy. And while many traditional recipes include meat, we've never added it to tzimmes. Honey, however, is a must. On Rosh Hashanah, Jews always eat something with honey," shares recipe author Wayne Harley Brachman.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

900 g of sweet potato
1/4 cup honey
2 tablespoons unsalted butter
2 tablespoons molasses
0.5 tsp ground cinnamon
1/2 cup coarsely chopped pecans, lightly toasted in the oven at 350°F (175°C) for 4 minutes
1 packet of gelatin
1/4 cup water + 1/4 cup
1/4 cup light corn syrup + 1/4 cup
3/4 cup sugar
Flour for dusting the baking sheet
0.5 tsp vanilla extract
0.5 tsp dark rum

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sweet potato, cinnamon, honey, molasses, rum

Cooking the dish according to the recipe:

Preheat the oven to 190°C (375°F). Bake the sweet potatoes for 45 minutes. Once they've cooled slightly, peel them and mash them with honey, butter, molasses, cinnamon, and pepper. Transfer the purée to a 2-quart casserole. Sprinkle with nuts.
Marshmallow:

In a small bowl, soften the gelatin with 1/4 cup water. Set aside. In a small saucepan, combine the remaining 1/4 cup water, 1/4 cup corn syrup, and sugar. Heat to 230°F (115°C) on a candy thermometer (soft ball stage).

Meanwhile, place the remaining 1/4 cup corn syrup, vanilla, and rum in the bowl of a stand mixer fitted with a whisk attachment. Add the hot syrup to the bowl and beat on high speed for 3-5 minutes, until thickened.
Place the gelatin over a pan of simmering water to dissolve. Add the gelatin to the syrup and continue whisking for another 6 minutes, until the mixture turns white and fluffy.
Innings:

Place a layer of marshmallows on top of the sweet potatoes and bake at 350°F (175°C) for 20 minutes, until the casserole is heated through and golden brown on top.