I tend to get lazy with side dishes. My go-to sides usually consist of russet potatoes in any form--baked, roasted, or mashed. This weekend we had friends over for dinner and in addition to the roasted potatoes I was making, I wanted to serve some type of side that had the rich flavors of fall--cinnamon, nutmeg, and just a little bit of sweetness. My Nannie Anne's tzimmis came to mind, and I created the recipe below based on her concept but modified to create a more intensely spiced dish.
This side dish would work great for Thanksgiving, and although it does take a lot of time, it is an easy dish to make.
Sweet Fall Tzimmis
Serves 10
178 calories, .5g fat, 11 grams of fiber
3 Weight Watchers points per serving
Ingredients
-3 large sweet potatoes, baked
-4 tbs margarine
-1 8-oz can crushed pineapple, undrained
-4 carrots, peeled and diced and steamed in the microwave for 4 minutes until semi-soft
-6 prunes, pitted and chopped
-1/4 cup brown sugar
-1 tbs cinnamon
-1/4 tsp nutmeg
-1 tsp salt
-1 tsp pepper
Directions
-Pre-heat oven to 425 degrees.
-In a large bowl combine steamed carrots, prunes, crushed pineapple and brown sugar.
-Line a 9x13 inch baking dish with foil. Pour in the carrot mixture, cover, and bake for 1 hour.
-While the carrot mixture is baking, remove skin from the baked sweet potatoes and puree the in a food processor with margarine until smooth.
-Remove carrot mixture from oven, uncover, and allow to cool for 30 minutes. Add carrot mixture to food processor and pulse until carrot mixture is well combined. I like a very smooth tzimmis so I puree until it is the same consistency of mashed potatoes, but if you prefer a chunkier side, simply pulse less.
Healthy meals to nourish your mind.
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