Curried Sweet Potato Tzimmes with Apple

So at its very basic, tzimmes is really just stewed vegetables with fruit.  Usually, you’ll see it as carrots with dried fruit…and that is delicious.  The awesome thing, like most of the recipes that I’m discovering through this blog, is that it doesn’t HAVE to be that way.  Why not use another veggie you like?  Add some fresh fruit!  Change up the flavors for some kick if you don’t like it as sweet.

Now, I have had some awesome carrot based tzimmes (Beth, I’m talking to you…that one you made was delicious).  However, it isn’t something I would make for just me and my husband on a weeknight.  This sweet potato one, it can be a meal on its own.  In fact, it was our meal the other night and I think it will go into the rotation even after Passover is done.

It isn’t too tricky to make, it has good flavor and it doesn’t need a ton of ingredients.  Since you are baking sweet potatoes you need to plan a little in advance (or microwave them if you prefer) but after that it comes together quickly.  Plus, you can play with the spices to make it fit what you like.  Hope you enjoy this one!

From the Washington Post

2 pounds of sweet potato (about three small to medium sized ones)
1/2 cup of onion, diced (about one small one)
2 teaspoons curry powder
1 teaspoon olive oil
1/8 teaspoon salt
1 Golden Delicious apple, diced

Baking sheet
Cutting board and knife
Measuring spoons
Large bowl
Non-stick pan

1. Preheat oven to 375 and line a baking sheet with tinfoil.

2. Prick the potatoes and put them on the baking sheet.  Bake the potatoes for between 30 minutes and 1.5 hours, until they are soft and starting to ooze a little bit of juice.

3. While the potatoes are cooking, saute the onion for about 5-7 minutes.  Add 2 teaspoon of curry powder, 1 teaspoon of olive oil and 1/8 teaspoon of salt and saute for about 2-3 more minutes.  Add the apple and saute for a final 4-5 minutes until the apple is soft.  Take it off the heat and set it aside.

4. When the potatoes are done, let them sit for about 5 minutes.  Then, take the skins off and mash the potatoes into the bowl.  Dump in the onion mixture and stir it all together.  This can be served immediately or you can refrigerate it and heat it up later.

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