Prep 40 mins
Cook 30 mins
"Tzimmes" is one of those Yiddish words that loses something in translation. It is probably best defined as confusion or a mishmash...which is probably where this casserole gets its name. This recipe can be made 2 days in advance; cover and refrigerate until ready to bake. You can vary the proportion of carrots to sweet potatoes.
- 1 lb carrot, peeled and cut into 3/4- to 1-inch pieces
- 6 medium sweet potatoes or 6 medium yams, peeled and cut into 3/4- to 1-inch dice
- 1 cup orange juice (plus additional,as needed)
- 1⁄2 cup honey
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground cinnamon
- 1⁄2 cup pitted prune, coarsely chopped
- 3 tablespoons unsalted butter, cut into small pieces
- Preheat oven to 350 degrees. Lightly grease a 3-quart casserole or baking dish (or 2 smaller baking dishes) with non-stick cooking oil spray.
- Bring a large pot of lightly salted water to a boil. Add the carrots and sweet potatoes; cover, and reduce the heat to medium-low. Cook about 15 minutes, until the vegetables are easily pierced with a fork.
- Meanwhile, in a medium bowl, combine the orange juice,honey,salt, and cinnamon. Set aside.
- Drain the vegetables and transfer them to the prepared baking dish. Add the prunes and toss gently. Stir the orange juice mixture and drizzle over the top. Sprinkle with the butter pieces. (At this point, the tzimmes can be covered and refrigerated until ready to bake.) Cover with aluminum foil and bake 20 to 25 minutes, stirring once or twice, until warmed through. If the tzimmes becomes dry, add a few more tablespoons of orange juice.
I made this for a Passover meal in Japan, and it turned out really well! I never liked Tzimmes as a kid, but this one tasted great! I made it with Japanese sweet potatoes, which were a bit different, but turned out to be great.
I made this tzimmes for my family Rosh Hashanah dinner and it was quite yummy. There is a lot of prep time, but have a good friend join you and the time passes quickly while cutting carrots and sweet potatoes. I prepared the dish 2 days in advance and it cooked up perfectly before serving dinner.
Just what I was looking for easy and delicious