Tsimmis is a perennial Jewish Holiday Favorite.
There seems to be no Rosh Hashana without it, as it is the perfect quintessence of all our prayers on a dinner plate: Sweet, strong, deep, spicy, nourishing, delicious. My Tsimmis Recipe is included in my giant Rosh Hashana Recipe and Menu File, with an amazing selection. But this doesn’t mean you can’t enjoy it anytime. It has a few of my favorite things: Sweet potatoes, dried fruit, pineapple, warm spices.
Tsimmis falls in a grey area between savory and sweet:
Although it is meant as a side dish for meat and poultry, it regrettably often errs on the sweet and cloying side, making it sometimes unsuitable even for dessert. There is no good reason for that. My Tsimmis relies entirely on naturally sweet vegetables, fruit and spices for sweetness, so it amply falls in the category of healthy cooking.
I love to make the full recipe
It seems to improve with age, so a couple days in the refrigerator is perfectly fine. Plus it freezes very well.
- 1 large sweet potato, or half carrot and half sweet potato, diced small
- 2 Granny Smith apples, unpeeled, diced small
- 1 cup canned all-natural unsweetened crushed pineapple, juice and all
- 2 pouches Levana Nourishments Mixed Berry
- 1/2 dried fruit of your choice, diced
- 1/2 cup golden raisins
- 1/3 cup olive oil
- Salt and pepper to taste
Preheat the oven to 375 degrees.
Combine all ingredients thoroughly in a bowl. Arrange the mixture in one layer on a baking sheet with sides.
Bake about 45 minutes, or a few minutes longer, until ingredients are a nice golden color and the cooking liquids thicken into a natural sauce. Serve hot. Makes 8 ample servings.