Sephardic Sweet Potatoes for Rosh Hashana
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.
Servings: 6 servings
Calories: 256kcal
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: 256kcal | Carbohydrates: 38g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 45mg | Potassium: 222mg | Fiber: 2g | Sugar: 28g | Vitamin A: 9222IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg