at their 19th and Allegheny plant in
1957 as a purchasing expeditor. He
was employed there until he retired
from Unisys in 1991 as a Director
of Procurement. In addition, Hal
was a dedicated sports fan of
Philadelphia, but his favorite team
was the Eagles by far and he was
grateful to see that magical season
back 2017. Mr. Sclan is survived by
his loving wife of 66 years Bobbie
(nee Kazman), his son Steve and
his daughter Wendy (John) , as well
as three grandsons, Andrew, Collin
and Evan.

GOLDSTEINS’ ROSENBERG’S
RAPHAEL-SACKS www.goldsteinsfuneral.com
TINT DR. G STEPHEN - October 29, 2022,
of Phila.; beloved husband of the
late Myra Johnne (nee Goldstein);
loving father of Neil Tint, Debbi Feller
(Brian) and Marci Kotay; cherished
grandfather of Benjamin (Marie),
Jordan, Madison (Adam), Nira and
Shaina; adored great-grandfather of
James. In lieu of flowers, contribu-
tions in his memory may be made to
welldeserved.org. JOSEPH LEVINE & SONS
www.levinefuneral.com www.

jewishexponent.com Food
Continued from Page 19
not sopping wet and saturated), you
don’t need any more chicken broth.

If any remains, use it for another
purpose. Coat a deep 2½-quart casserole
with nonstick spray. Spoon the stuff-
ing mixture into the casserole. Bake
the stuffing for 45-55 minutes, or
until the casserole is bubbling. Serve
immediately. Whipped Sweet Potatoes with
Pecan Crust | Pareve
Serves 8
4 large sweet potatoes or yams
Nonstick vegetable spray
2 tablespoons maple syrup,
preferably Grade A Amber
⅛ teaspoon granulated salt, plus
⅛ teaspoon
⅛ teaspoon ground cinnamon,
plus ⅛ teaspoon
1 to 1½ cups chopped pecans
or walnuts
Peel the sweet potatoes, and cut
them into 1-inch chunks. Fill a large pot
with cold water. Add the sweet pota-
toes, cover the pot with a lid and bring
it to a boil.

On a fast simmer, cook the sweet
potatoes until soft in the center, about
45-55 minutes. Add more water, if
needed. Drain the sweet potatoes in
a colander.

While the sweet potatoes simmer,
preheat your oven to 350 degrees F.

Coat a deep 2½-quart casserole with
nonstick spray.

In two batches, move the sweet
potatoes to the bowl of a food pro-
cessor. To the first batch, add 1 table-
spoon maple syrup, ⅛ teaspoon salt
and ⅛ teaspoon cinnamon.

Cover it with the lid and process
until all the lumps are gone and the
potatoes look fluffy. Using a spatula,
move the sweet potatoes to the pre-
pared casserole. Repeat with the sec-
ond batch of potatoes, maple syrup,
salt, and cinnamon.

The recipe can be made to this
point 2 days ahead. Bring the potato
casserole to room temperature before
proceeding. Scatter the nuts on top.

Move the sweet potatoes to the
oven, and heat for 15-20 minutes, until
the casserole bubbles at the edges.

Serve immediately.

Roasted Parsnips with Rosemary
| Pareve
Serves 6
Nonstick spray
3 large parsnips, peeled and cut the
size of carrot sticks
2 tablespoons olive oil
Kosher salt to taste
⅛ teaspoon garlic powder
1 teaspoon rosemary needles,
chopped Place an oven rack in the center of
the oven. Preheat to 375 degrees F.

Coat a 7-inch-by-11-inch ovenproof pan,
such as Pyrex, with nonstick spray.

Move the parsnips into the prepared
ovenproof pan. Drizzle on the olive oil
and stir to coat it evenly. Sprinkle on the
salt, garlic powder and rosemary. Toss
to coat evenly.

Move the pan to the oven, and
roast until the parsnips turn golden
brown, about 30-35 minutes. Serve
immediately. The recipe can be made a day ahead
if cooled, covered and refrigerated.

Bring it to room temperature
before placing it in a 375-degree
oven until heated through and crisp-
ing again. JE
JEWISHEXPONENT.COM 23