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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Apricot-Sweet Potato Tsimmes

Date Added: December 03, 2009


4 Cups Apricots
1 Cup Chicken Broth (preferably home-made)
6 Tablespoons Margarine
1/2 Cup Dried Apricot
2 Tablespoons Brown Sugar heaping
1/4 Cup Honey Or Maple Syrup
1 1/2 Teaspoons Kosher Salt
1/2 Teaspoon Cinnamon Ground
1/2 Teaspoon Ground Pepper
5 Pounds Sweet Potatoes peeled and sliced 1/4&
4 Carrots pared and sliced
1/4 Cup Prunes up to 14
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1. Preheat oven to 400 degrees F Generously grease a 13-by-9-inch baking dish.

2. Combine nectar, broth, margarine, apricots, brown sugar, honey, salt, cinnamon and pepper into a large saucepan and heat until margarine melts.

3. Add sweet potatoes and carrots; bring to a boil.

4. Cover, cook until potatoes begin to soften, about 15 minutes.

5. Using slotted spoon, transfer potatoes and carrots to prepared dish.

6. Add prunes. Pour juices from pot over, press firmly to compact.

7. Cover with heavy foil. Bake 30 minutes. Uncover and bake until potatoes are tender and beginning to brown on top, about 55 minutes.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with MSG, Potato, Poultry, Sulfites, Natural Sweeteners, Apricot, Fructose Malabsorption allergies.
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