Sweet Potato Tsimis

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.

Recipe courtesy Wayne Harley Brachman
TOTAL TIME: 1 hr 20 min
Prep: 10 min
Inactive Prep: --
Cook: 1 hr 10 min
 
YIELD: 6 to 8 servings
LEVEL: Intermediate

ingredients

  • 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
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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.
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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.