Carrot And Sweet Potato Tzimmes
makes 10-12 servings
This dish is much chunkier than some northern tzimmes recipes; the proportion of carrot to sweet potato or yam is variable. It can be made 2 days in advance; cover and refrigerate until ready to bake.
Read more about this recipe at the Washington Post.
1 pound carrots, peeled and cut into 3/4- to 1-inch pieces
6 medium sweet potatoes or yams, peeled and cut into 3/4- to 1-inch dice
1 cup freshly squeezed orange juice, plus additional as necessary
1/2 cup honey
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup pitted prunes, coarsely chopped
3 tablespoons unsalted butter, cut into small pieces
prep: 20 minutes
total: 40 minutes
3-quart casserole dish
large pot
medium bowl
aluminum foil
1. Preheat the oven to 350F. Lightly grease a 3-quart casserole or baking dish, or 2 smaller baking dishes, with nonstick cooking oil spray.
2. Bring a large pot of lightly salted water to a boil. Add the carrots and sweet potatoes, cover, reduce the heat to medium-low. Cook about 15 minutes, until the vegetables are easily pierced with a fork.
3. Meanwhile, in a medium bowl, combine the orange juice, honey, salt and cinnamon. Set aside.
4. Drain the vegetables and transfer them to the prepared dish. Add the prunes and toss gently. Stir the orange juice mixture and drizzle it over the top. Sprinkle with the butter. (At this point, the tzimmes can be covered and refrigerated until ready to bake.)
5. Cover with aluminum foil and bake about 20 minutes, stirring once or twice, until warmed through. If the tzimmes becomes dry, add a few tablespoons of orange juice.
