This delicious is a major feature of Rosh Ha-Shanah dinners in my parent’s home, as it now is in mine. My mother originally found the recipe in the New York Times, which attributed it to Chabad, so it may be from Spice and Spirit. If you recognize it, please let me know.

This dish is best made at least a day ahead. Also good for Passover.

6 sweet potatoes
3 apples, peeled, cored, and cut into rounds or wedges
1/2 cup honey
1/4 cup oil
1/2 cup orange juice
grated zest of one orange

Peel and boil sweet potatoes 20-25 minutes or until tender when pricked with fork. Drain and let sit until cool enough to handle. Slice into rounds.

Combine with remaining ingredients in a 9×13 inch baking pan. Mix well.

Bake covered at 350 degrees for 1 hour, or until apples are soft.

UPDATE: I checked Spice and Spirit, and the recipe isn’t there.