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Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour
Diets
These easy, savory hamantasch fillings are divine and will be polished off in no time. They will elevate your Purim seuda and your guests will relish them. Here is a sweet potato filling that can be used in anything, from hamantaschen to bourekas!
1 large sweet potato
1 teaspoon kosher salt
1 and 1/2 teaspoons Heaven & Earth Lemon Juice
1 tablespoon dry red wine, such as Alfasi Cabernet Sauvignon
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon Gefen Dry Parsley Flakes
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Using a knife, make a few slits in the sweet potato and wrap it in aluminum foil. Place in preheated oven and bake for 45 minutes. Alternatively, cut slits in the sweet potato and microwave for six to eight minutes.
Remove sweet potato from oven or microwave and allow to cool. Remove the peel and place the sweet potato flesh into a small bowl.
Add the remaining ingredients and use a fork to mix well, mashing the sweet potato flesh as you mix. Store in fridge for three to five days.
Fill rounds of ready pizza dough with one tablespoon of filling each. Wet the edges with a little bit of water, then pinch into a hamantasch shape, leaving the center of the filling exposed. Lightly egg the outer sides of the hamantaschen. Bake at 375 degrees Fahrenheit (190 degrees Celsius) for 15 to 20 minutes.
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