The Tabernacle In Branson

The Tabernacle In Branson



By Brenda Storch, Messianic Rebbetzin of The Tabernacle

This is a yummy sweet potato recipe that I found in the February “Israel Today” magazine. Hope you enjoy it as much as Rabbi and I did.


  • 3-4 Sweet potatoes, cut into large cubes
  • 2 cups of mushrooms, quartered
  • ½ garlic bulb, cut into slices
  • 1 white onion
  • ½ cup sesame seeds
  • 1 teaspoon ground black pepper
  • 1 cup roasted peanuts (optional)
  • 2 tablespoons honey
  • ¼ cup soy sauce
  • ¼ cup olive oil
  • ¼ cup sweet and sour chili sauce (I used some duck sauce with some crushed red pepper)
  • ¼ cup warm water
  • 1 cup fresh sprouts

  • Chop the white onion and place the pieces in a deep baking dish. Pour the olive oil, soy sauce, honey, chili sauce and water over it. Add the black pepper, sesame seeds and peanuts and stir well.
  • Add the sweet potato cubes and the mushrooms and mix well so the flavors become combined. Set aside for half an hour, then mix well again.
  • Preheat the oven to 400°. When hot, put the dish in the oven, but don’t leave the kitchen. After 5 minutes, while the potatoes are still firm, mix everything again, and then bake for 20 minutes.
  • Use toothpicks or another wooden utensil to check if the potatoes are soft all the way through. To serve, sprinkle the sprouts over the top while still hot.