We usually prefer to start a Yom Tov meals with a salad, we’ve recently started making this dish as an alternative. It’s not too heavy, and the combination of ingredients is really delicious and a bit different.
We first served it on Pesach, and since everyone enjoyed it so much, we began serving it for Yomim Tovim during the year as well.
This recipe is simple and flexible. The pulled beef can be made ahead of time and frozen, and if you’re short on time, ready-made guacamole is a great option. You can prepare the sweet potatoes in advance, we prefer to bake them fresh on the day of. We typically cut them before Yom Tov and bake them in the morning. The dish can be served at room temperature, so it’s easy to prepare in advance without worrying about serving it hot.
Ingredients:
- sweet potatoes
- guacamole
- pulled beef
- garlic mayo
- arugala for garnish
Directions:
- Peel the sweet potatoes and cut them in the length (about 1/3 of an inch) You can also cut them in rounds and give each person 3 rounds.
- Preheat oven to 400 degrees.
- Spray a large parchment lined baking sheet with pam or a little olive oil.
- Sprinkle salt and pepper over the oil.
- Place potatoes on the pan.
- Spray potatoes with pam or oil and sprinkle some salt and pepper.
- Roast sweet potatoes for approximately 20 minutes, till soft.
- Place sweet potatoes on plate.
- Place a layer of guacamole on top of the sweet potato.
- Put pulled beef on top of the guacamole and drizzle with garlic mayo.
- Garnish with arugala
For the Pulled Beef we used one of Miriam Pascal Cohen’s pulled beef recipes.
- 1.5 lbs second cut brisket or kolichel
- ½ cup bbq sauce
- ½ cup red wine
Directions:
- Preheat oven to 300.
- Sprinkle salt and pepper over meat. Set aside.
- In a small bowl, whisk wine and bbq sauce. Pour over meat .
- Cover pan tightly and bake for 2½ – 3 hours, until meat is very tender.
- Freezes beautifully.
