Sweet Potato Tzimmes
""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."
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Serves:
-
10-12
ingredients
- 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
directions
- 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.
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Reviews
-
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.
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Just what I was looking for easy and delicious
RECIPE SUBMITTED BY
<p>I recently celebrated my 19th anniversary living in SW Florida. I moved here from Massachusetts, just north of Boston. As much as I miss family back home, I truly love living here - the beaches, the tropical beauty, the people, and the weather (except the hurricanes!). Everyday is just another day in Paradise. I work at the new international airport here in Fort Myers. I have an opportunity to meet many different and interesting people from around the world. I've had an interest in cooking since I was a little boy, following my grandmother around the kitchen. Since I wasn't blessed with any artistic or musical talent, I think cooking was my way of being creative. My passion is my family and friends. My second passion is cooking for them. My favorite way to entertain is informally...brunches, cookouts, and small dinner parties. Just relaxing, enjoying each other's company, some good food and drink, and a little fun are the only rules of the house.</p>
