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Carrot and Sweet Potato Tzimmes
Carrot and Sweet Potato Tzimmes
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Simmer baby carrots, sweet potatoes, pineapple, prunes with honey, orange juice, and cinnamon for a sweet and festive tzimmes perfect for holiday meals.
Ingredients:
  • canola oil
  • 2 (16 ounce) packages baby carrots
  • 2 sweet potatoes - peeled, quartered, and cut into chunks
  • 1 cup pitted prunes
  • 1.75 cups pineapple chunks, drained (juice reserved)
  • 0.5 cup pineapple juice from canned pineapple
  • 0.5 cup honey
  • 1.25 cups orange juice
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cornstarch
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C, then grease a 9x13-inch baking dish with canola oil.
  • Bring a large pot of water to a boil, add baby carrots, and simmer until tender but firm, around 10 minutes. Add sweet potato chunks, simmer for 5 more minutes, then drain.
  • Combine carrots, sweet potatoes, and prunes in the prepared baking dish. In a bowl, mix pineapple juice, honey, orange juice, salt, and cinnamon until smooth. Pour over the vegetables and cover with aluminum foil.
  • Bake the mixture in the preheated oven for 30 minutes until it bubbles. Remove from the oven, uncover, and stir in pineapple chunks and cornstarch until well mixed. Return to the oven for an additional 10 minutes until slightly thickened.

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