Sephardic Sweet Potatoes for Rosh Hashana is a hearty side dish that our family traditionally makes for the Jewish New Year. You may also want to try our alternative Sephardic Sweet Potatoes and Squash for Rosh Hashana recipe.
Sephardic Sweet Potatoes for Rosh Hashana
DESCRIPTION
This is a hearty side dish that our family traditionally makes for the Jewish New Year (Rosh Hashana). Boiling, then roasted with olive oil, cinnamon and sugar. Alternatively, try the Sweet Potatoes and Squash recipe.
INGREDIENTS
- 3 sweet potatoes
- 4 cups water
- 3/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 5 tablespoons olive oil
INSTRUCTIONS
- In large pot, bring water to boil. Peel potatoes and boil for 12 minutes. Remove from water and slice into 1/2″ thick slices. Preheat oven to 350 degrees.
- In a small bowl, mix together sugar, cinnamon and cloves.
- Line a greased baking dish with a single layer of potato slices, drizzle oil and sugar mixture. Repeat the procedure until all the potatoes are used.
- Bake covered for 20-30 minutes, or until the potatoes are tender, then bake uncovered for an additional 5 minutes.
Notes
Served on Rosh Hashanah with roasted chicken, lamb or pot roast.
NUTRITION
Calories: 256kcalCarbohydrates: 38gProtein: 1gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 45mgPotassium: 222mgFiber: 2gSugar: 28gVitamin A: 9222IUVitamin C: 2mgCalcium: 27mgIron: 1mg
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see more Rosh Hashana recipes here.
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