Description
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, carrots, and prunes are baked in a sweet and flavorful sauce, creating a comforting and delicious side dish that complements a variety of main courses.
Ingredients
Units
Scale
- 3 pounds sweet potatoes (about 4 large), peeled and cut into 1/2-inch chunks
- 2 pounds carrots, peeled and cut into 1/2-inch chunks
- 2 packages (7 ounces each) pitted prunes, halved
- 1 cup orange juice
- 1 cup water
- 1/4 cup packed light brown sugar
- 1 to 2 tablespoons honey
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup unsalted butter (or margarine/dairy-free butter for a kosher diet), cut into cubes
Instructions
- Preheat and Prep: Preheat oven to 350°F. Grease a 9×13 inch baking pan.
- Combine Ingredients: In the baking dish, combine sweet potatoes, carrots, and prunes.
- Make Sauce: In a bowl, whisk together orange juice, water, brown sugar, honey, cinnamon, and salt. Pour over the vegetables.
- Bake Covered: Cover the dish with foil and place on a baking sheet. Bake for 1 hour.
- Bake Uncovered: Remove foil, dot with butter, and bake for another 45-60 minutes, or until vegetables are tender. Stir every 15 minutes for even browning.
Notes
- For a richer flavor, use maple syrup instead of honey.
- You can add other dried fruits, such as apricots or cranberries, along with the prunes.
- This dish can be made ahead of time and reheated before serving.
Nutrition
- Serving Size: ½ cup
- Calories: 200kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 10mg
