carrot-and-sweet-potato-tzimmes

Carrot and Sweet Potato Tzimmes

2 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
SHEBETH
Recipe by  SHEBETH

“This is a favorite from my childhood - my mother would make it for festive meals.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Oil a 9x13-inch baking dish with canola oil.
  2. Bring a large pot of water to a boil, and stir in the baby carrots. Reduce heat to a simmer, and cook the baby carrots until firm but tender, about 10 minutes. Stir in the sweet potato chunks, and simmer for 5 more minutes; drain.
  3. Place the carrots, sweet potatoes, and prunes into the prepared baking dish, and stir to combine. In a bowl, whisk together the reserved pineapple juice, honey, orange juice, salt, and cinnamon until smooth, and pour the mixture over the carrots, sweet potatoes, and prunes. Cover the baking dish with aluminum foil.
  4. Bake in the preheated oven until the mixture is bubbling, about 30 minutes. Remove from oven, and take off the aluminum foil. Mix in the pineapple chunks and cornstarch until thoroughly combined, and return to the oven until slightly thickened, about 10 more minutes.

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Reviews (2)

Rate This Recipe
Rimma
18

Rimma

Very sweet. This recipe for big company. I added some reisins. Very good day it is done. When staying day or two in frige Prunes getting soggy.

dlcampbell809
1

dlcampbell809

I made this for friends for the high holidays, and they loved it. I lightly sprinkled brown sugar on top right before baking and grated nutmeg on top. Will definitely make this again!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 186 cal
  • 9%
  • Fat
  • 0.5 g
  • < 1%
  • Carbs
  • 46.3 g
  • 15%
  • Protein
  • 2 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 183 mg
  • 7%

Based on a 2,000 calorie diet

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Sweet Potato, Carrot, Apple, and Red Lentil Soup

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