Name: Carrot and Sweet Potato Bake (Tzimmes) Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: Jewish
Ingredients: 3 pounds sweet potatoes (about 4 large), peeled and cut into ½-inch chunks; 2 pounds carrots, peeled and cut into ½-inch chunks; 2 packages (7 ounces each) pitted prunes, halved; 1 cup orange juice; 1 cup water; ¼ cup packed light brown sugar; 1 to 2 tablespoons honey; 2 teaspoons ground cinnamon; ½ teaspoon salt; ¼ cup unsalted butter (or margarine/dairy-free butter for a kosher diet), cut into cubes

This Carrot and Sweet Potato Bake, also known as Tzimmes, is a traditional Jewish dish that’s perfect for holidays or any special occasion. Sweet potatoes and carrots are baked with prunes, orange juice, and warm spices, creating a delicious and comforting side dish that’s both sweet and savory.

Why You’ll Love This Recipe

Flavorful and Crispy: These chimichangas are bursting with flavor, thanks to the combination of tender chicken, a blend of spices, and a creamy, cheesy sour cream sauce. They’re also perfectly crispy on the outside and juicy on the inside.
Easy to Make: This recipe is surprisingly easy to follow, even for beginner cooks.
Versatile: You can easily customize these chimichangas with your favorite fillings and toppings.
Freezer-Friendly: You can assemble these chimichangas ahead of time and freeze them for a quick and easy meal later on.

Ingredients

Here’s what you’ll need to make this Carrot and Sweet Potato Bake (Tzimmes):

Sweet potatoes: Peeled and cut into 1/2-inch chunks.
Carrots: Peeled and cut into 1/2-inch chunks.
Prunes: Pitted and halved, adds sweetness and a chewy texture.
Orange juice: Adds sweetness and acidity.
Water: Helps to create a luscious sauce.
Light brown sugar: Adds sweetness and a hint of molasses flavor.
Honey: Adds natural sweetness and a beautiful glaze.
Ground cinnamon: Adds warmth and a festive flavor.
Salt: Enhances the overall flavor.
Unsalted butter: Adds richness and flavor. You can substitute with margarine or dairy-free butter for a kosher diet.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Carrot and Sweet Potato Bake (Tzimmes)

Step 1: Preheat and Prep

Preheat your oven to 350°F. Grease a 9×13 inch baking dish with cooking spray or butter.

Step 2: Combine Ingredients

In the prepared baking dish, combine the sweet potato chunks, carrot chunks, and halved prunes. Gently toss to distribute the ingredients evenly.

In a separate bowl, whisk together the orange juice, water, brown sugar, honey, cinnamon, and salt until well combined. Pour this mixture over the vegetables in the baking dish.

Step 3: Bake

Cover the baking dish tightly with aluminum foil. Place the dish on a baking sheet to catch any spills. Bake in the preheated oven for 1 hour.

Step 4: Finish and Serve

After 1 hour, remove the foil from the baking dish. Dot the top of the vegetables with the cubed butter. Return the dish to the oven and bake uncovered for another 45-60 minutes, or until the carrots and sweet potatoes are tender. Stir the mixture every 15 minutes to ensure even browning and to coat the vegetables with the prunes and sauce.

Once the vegetables are tender and nicely glazed, remove the dish from the oven and serve hot.

Pro Tips for Making the Recipe

Use a variety of colors: For a more visually appealing dish, use a mix of orange and yellow sweet potatoes and different colored carrots.
Adjust the sweetness: If you prefer a less sweet dish, reduce the amount of brown sugar and honey.
Make it ahead: You can assemble this dish ahead of time and refrigerate it for up to 24 hours before baking.

How to Serve

Holiday Side Dish: This Carrot and Sweet Potato Bake is a perfect side dish for Rosh Hashanah, Thanksgiving, or any holiday meal.
Weeknight Dinner: Serve it alongside roasted chicken, fish, or your favorite protein for a complete and satisfying weeknight dinner.
Potluck Favorite: This dish is also a great option for potlucks and gatherings.

Make Ahead and Storage

Storing Leftovers

Store leftover Carrot and Sweet Potato Bake in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through.¹

FAQs

Can I use dried cranberries instead of prunes?

Yes, you can substitute dried cranberries for prunes if you prefer.

Can I make this dish vegan?

Yes, substitute the butter with vegan butter or olive oil, and use maple syrup or agave nectar instead of honey.

Can I add other spices to this dish?

Absolutely! Feel free to experiment with other spices like ginger, nutmeg, or allspice.

Can I make this dish in a slow cooker?

Yes, you can adapt this recipe for the slow cooker. Combine all the ingredients in the slow cooker and cook on low for 6-8 hours, or until the vegetables are tender.

Evelyn

Hey, I'm Evelyn! I'm a home cook with a passion for fun, real recipes that make my kitchen my happy place. Dive in and share the flavor of my everyday foodie adventures!

Carrot and Sweet Potato Bake (Tzimmes) Recipe