This side-dish almost qualifies as a dessert – it’s definitely got sweetness, what with the sweet potatoes, pears, mirin, maple syrup, cinnamon and raisins – but it’s still hearty enough to be served with the main meal. In fact, it could just as easily be served as a meal on it’s own. It’s different, interesting, and was a talking point of our meal. Let me know what you think of it!
- 900 g sweet potatoes, cut into 2 cm chunks (I don’t peel my vegies but you can if you want)
- 3 firm pears, seeded and cut into 2 cm chunks
- 15 mL vegetable oil (I used almond oil, olive oil would work fine too)
- 30 mL mirin or any sweet cooking wine
- 15 mL pure maple syrup
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 3/4 cup pecan halves (I used macadamia halves)
- 3/4 cup raisins
Pre-heat the oven to 180c.
Place the sweet potatoes and pears in a large mixing bowl. Add the oil and mirin, and mix it all up to make sure everything is coated. Add the maple syrup, cinnamon, salt, and pecans (or macadamias), and toss to coat. Pour mixture onto a large, rimmed baking sheet.
Cover with aluminium foil and bake for 30 mins. Remove the foil and add the raisins. Using a thin, flexible spatula, carefully toss and mix, being careful not to break up the sweet potatoes. But tzimmes are a forgiving dish, so if some get mushed up that’s perfectly acceptable.
Return to the oven uncovered and bake for 30 more minutes, tossing every now and again. Serve warm or at room temperature (we ate it hot).
Adapted from: Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero