Tzimmes, a Yiddish term for “big fuss,” is a traditional Ashkenazi Jewish sweet stew that has become a staple at Rosh Hashanah. It is typically made from carrots and other root vegetables, often combined with dried fruits such as prunes and raisins. We chose to feature garnet yams in our version, with an assortment of dried fruit for additional vitamins, color, and natural sweetness.
Targeted Side Effects: Wound healing, anemia, loss of appetite
A good source of vitamin C and iron
Calories: 240; Total Fat: 6 g; Saturated Fat: 1.5 g; Total Carbohydrates: 47 g; Fiber: 5 g; Protein: 2 g
2 large garnet yams
2 tablespoons nondairy, non-soy margarine (we prefer Earth Balance)
½ cup dried apricots
½ cup dried cranberries
⅓ cup pitted prunes
1 tablespoon agave syrup
½ teaspoon iodized salt
Preheat oven to 325°F
1. Place yams in medium saucepan and add water to cover. Bring to a boil, turn heat to medium, and cover. Cook until yams are easily pierced with a fork, 15 to 20 minutes.
2. Drain yams and rinse with cold water. Let cool and peel. In a bowl, mash yams with margarine.
3. In a separate bowl, combine dried fruit and agave and cover with boiling water. Let fruit sit for 15 minutes to reconstitute. Drain and chop fruit into small pieces with a knife.
4. Mix yams, fruit, and salt together. Transfer to an ovenproof dish and bake until hot, 15 minutes. Serve immediately.
Health Tip 101: Yams are an excellent source of vitamins C and B6, both of which help maintain energy and support tissue repair and wound healing. Vitamin B6 is essential for the synthesis of red blood cells.