Hi, this is Jonathan Margolin from toqueandscalpel.com and I am asking you to please join me in helping Masbia feed the hungry. Masbia is a network of Kosher soup kitchens that serves 2 million meals a year to hungry men, women and children. Masbia needs our help to continue to feed those less fortunate. Donate now and with your tax deductible receipt, Masbia will include a collection of 50 Tzimmes recipes from some of the best known names in Jewish cooking, including my own. That’s for any donation, and every donation counts!
Sweet Potato, Fig & Almond Tzimmes
Prep time: 20 minutes
Cook time: 1 ½ hours
- 4-5 large sweet potatoes
- 6 ripe fresh figs, quartered
- ½ cup roasted unsalted almonds
- 4 tablespoons of unsalted margarine
- ¼ cup water
- ½ cup maple syrup
- ¼ cup brown sugar
- ½ teaspoon salt
- 1 teaspoon cinnamon
Heat oven to 400° F. Pierce each sweet potatoes several times with the tines of a fork. Place the sweet potatoes on a baking sheet lined with foil. Bake until tender, about 45 minutes.
When cooled, peel and cut potatoes into ¼-inch thick rounds. Layer potatoes and figs in greased baking dish. Reduce the heat of the oven to 375°F
In small saucepan on medium heat melt the margarine and stir in the sugar until dissolved. Add water with the cinnamon and salt. Stir. Bring to a boil, add maple syrup, reduce heat to a simmer and cook for 2 minutes. Remove from heat and then pour over potatoes and figs, top with almonds.
Place the baking dish in the oven uncovered and bake for another 35-40 minutes or until brown and the syrup has thickened more.
On a budget you can substitute the fresh figs with dried figs or dried prunes/apricots.