Sweet Potato Tsimis

Name: Sweet Potato Tsimis
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H10M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 6 to 8 servings
Cuisine: european
Ingredients: 2 pounds sweet potatoes; 1/4 cup honey; 2 tablespoons unsalted butter; 2 tablespoons molasses; 1/2 teaspoon ground cinnamon; Freshly ground black pepper; 1/2 cup coarsely chopped pecans, lightly toasted in a 350 degree F oven for 4 minutes; 1 envelope gelatin; 1/4 cup water, plus 1/4; 1/4 cup light corn syrup, plus 1/4 cup; 3/4 cup sugar; Flour, for dusting the pan; 1/2 teaspoon vanilla extract; 1/2 teaspoon dark rum

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There are several versions of tsimis. Many traditional recipes contain meat; we never had tsimis with meat. Every Jewish family has someone who makes this Rosh Hashanah or Hanukah tradition. In my family, it is my sister-in-law, Alice, and my aunt Trudy. Something with honey is always eaten on Rosh Hashanah.

Level: Intermediate
Total: 1 hr 20 min

Prep: 10 min
Cook: 1 hr 10 min

Yield: 6 to 8 servings

Level: Intermediate
Total: 1 hr 20 min

Prep: 10 min
Cook: 1 hr 10 min

Yield: 6 to 8 servings

Ingredients

2 pounds sweet potatoes

1/4 cup honey

2 tablespoons unsalted butter

2 tablespoons molasses

1/2 teaspoon ground cinnamon

Freshly ground black pepper

1/2 cup coarsely chopped pecans, lightly toasted in a 350 degree F oven for 4 minutes

Marshmallows:

1 envelope gelatin

1/4 cup water, plus 1/4

1/4 cup light corn syrup, plus 1/4 cup

3/4 cup sugar

Flour, for dusting the pan

1/2 teaspoon vanilla extract

1/2 teaspoon dark rum

Directions

Preheat oven to 375 degrees F.
Bake the sweet potatoes for 45 minutes. When cool enough to handle, skin potatoes, and mash together with the honey, butter, molasses, cinnamon, and pepper. Transfer mixture to a 2-quart casserole. Sprinkle on the pecans.

Marshmallows:

Make Marshmallows: In a small bowl, soften the gelatin by stirring it into 1/4 cup of the water. Set aside. In a small saucepan, fitted with a candy thermometer, bring the remaining 1/4 cup of water, a 1/4 cup of corn syrup, and the sugar to 240 degrees F (soft ball stage).
In the meantime, put the remaining 1/4 cup of corn syrup, vanilla, and rum in the bowl of an electric mixer fitted with the whisk attachment. Add the hot syrup to the bowl and whisk at high speed for 3 to 5 minutes until thickened. Set the gelatin over simmering water to melt. Add the gelatin to the syrup and continue whisking for 6 more minutes until white, fluffy and stiffened.
Top the casserole with a layer of marshmallow and bake at 350 degrees for 20 minutes, until heated through and browned on top.

Cook’s Note

Got extra marshmallow? This should be your biggest problem. Spread a 1/8-inch coating of all-purpose flour on a baking sheet. Pipe out 1-inch rounds of marshmallow onto the flour. They will spread a little, so leave room. The marshmallows will be set in 20 minutes. Marshmallows are sticky. Dip your fingers in flour before handling.