Nava Atlass Sweet Potato Tzimmes

• 2 tablespoon olive oil or other healthy vegetable oil
• 1 large red onion, quartered and thinly sliced
• 3 large carrots, sliced
• 3 large sweet potatoes, cooked or microwaved, then peeled and sliced
• 1 large pear, peeled, cored, and sliced
• 1/2 cup chopped dried prunes
• 1/4 cup chopped dried apricots
• 23 cup orange juice, preferably fresh
• 1 1/2 teaspoons cinnamon
• 2 teaspoons minced fresh or jarred ginger
• 1 teaspoon salt
• 1/4 teaspoon nutmeg (or 1/2 teaspoon freshly grated)
• 13 to 1/2 cup finely chopped walnuts for topping, optional

1. Preheat oven to 350 degrees.
2. Heat the oil in a large skillet.
3. Add the onion and saute over medium heat until translucent.
4. Add the carrots and continue to saute until the onion is golden.
5. Combine with the remaining ingredients except the walnuts in a mixing bowl and stir until thoroughly mixed.
6. Dont worry if the potato slices break apart.
7. Oil a shallow 2-quart baking dish.
8. Pour in the sweet potato mixture and pat in evenly.
9. Sprinkle the optional walnuts over the top.
10. Bake for 45 minutes, or until the top begins to turn slightly crusty.
11. Serve hot.

olive oil, red onion, carrots, sweet potatoes, pear, prunes, apricots, orange juice, cinnamon, ginger, salt, nutmeg, walnuts

Taken from cooking.nytimes.com/recipes/1017195 (may not work)