Recipe in Spotlight – Sweet Potato Tzimmes

Editor’s note: This post is part of a series highlighting recipes used by the White House Staff for the Jewish High Holidays.

Tzimmes was a regular part of holiday meals at my grandmother's table and at my mother's, and I make it every year now.   It has a sweet taste to usher in a sweet new year, and it fills the house with memories of loved ones past as well as present.  I look forward to introducing a new generation to this family tradition when we gather in a few days.  L'shana tova u’metukah -- to a good and sweet new year.

• 5 medium sweet potatoes (about 3 pounds)
• Half pound to one pound each of dried apricots and pitted prunes (depending on how sweet you want it)
• 3 sliced lemons

1. Peel sweet potatoes and cut in eighths to fill a half warming-tray size pan (10"X12").

2. Add dried fruit.

3. Squeeze lemons.

4. Add juice and rinds with the other ingredients and toss together.

5. Add about a quarter inch of water.

6. Cover tightly with tin foil and cook at 350 degrees for about 1-1/2 hours, or until soft.

7. DO NOT STIR -- when you turn the tzimmes out into a bowl, liquid will glaze the tops.

Jack Lew is currently serving as President Obama’s Chief of Staff