1 hr 5 mins
This is a traditional sweet vegetable and dried fruit stew made with some distinctive spices. I started roasting mine, after an idea I got from Martha Stewart. I make it for Rosh Hashana as well as Passover.
My Private Note
Units: US | Metric
- 9 -10 medium carrots, peeled and cut into 2 inch pieces (about 1 pound)
- 4 sweet potatoes, peeled and cut into 1 inch chunks (about 2 pounds)
- 1/4 cup dates
- 1/2 cup dried pitted prunes
- 1 cup dried apricot
- 2 tablespoons fresh lemon juice
- 1 cup orange juice (freshly squeezed is best)
- 1/4 cup honey
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/2 teaspoons orange zest
- 1/4 teaspoon salt
- 1Heat oven to 350deg F.
- 2Bring a saucepan of water to a boil, and add sweet potatoes and carrots until just beginning to get tender (but not yet tender), about 10-15 minutes. Drain well.
- 3Add to a large mixing bowl with all remaining ingredients, and mix well with a wooden spoon. The carrots and potatoes should still be a little hard, and mixing shouldn't cause them to fall apart or mush.
- 4Cover with foil, and bake approximately 30min, basting with pan juices midway.
- 5Uncover foil and broil for 5 minutes
- 6Remove from oven, and serve immediately.
- 7Leftovers are great the next day, warmed in the oven (DH eats it cold!).
Browse Our Top Yam/Sweet Potato Recipes
You Might Also Like...View All Yam/Sweet Potato Recipes
Nutritional Facts for Roasted Tzimmes
Serving Size: 1 (165 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 161.9
- Calories from Fat 3
- Total Fat 0.3 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 126.8 mg
- Total Carbohydrate 40.5 g
- Dietary Fiber 5.0 g
- Sugars 25.4 g
- Protein 2.2 g