Prunes and Sweet Potatoes

Ingredients

• 1.500 gram sweet potatoes, peeled; neatly cubed
• 2.250 gram prunes, dried prunes
• 3.30 millilitre chicken fat, 2 heaped tablespoons
• 4.80 millilitre ginger syrup, ⅓ cup
• 5.250 millilitre chicken stock, made with 1 stock cube
• 6.2 millilitre ground cinnamon, ⅕ teaspoon (½ teaspoon as written on card)
• 7.5 millilitre salt, 1 teaspoon

Method

1. 1.Neatly cube the peeled sweet potatoes.
2. 2.Combine the sweet potatoes, the prunes, the chicken fat, the salt and the cinnamon and toss gently until well distributed.
3. 3.Transfer to a lightly oiled, ovenproof casserole. Pour the syrup all over the top and then the stock.
4. 4.Cover and bake in a pre-heated oven. Start the temperature at 180°C (350°F) and after 1½ hours, reduce to 160°C (300°F).
5. 5.Shake the casserole gently from time to time to distribute contents. Extra water may be added as needed.
6. 6.This dish requires slow, long cooking. It may take 3–4 hours. The potatoes must be tender and golden.

Notes

• A tzimmes-style dish — classic sweet Ashkenazi Jewish side, often served on Jewish holidays.
• Card shows cinnamon as '2 ml. ground cinnamon. ½ teaspoon.' — 2 ml ≈ ⅓ tsp, not ½ tsp. Minor discrepancy; card ml value used as primary.
• Ginger syrup from preserved ginger works well here.