Carrot and Sweet Potato Tzimmes


  • 1 bunch carrots, peeled and cut into 1″ pieces
  • 6 sweet potatoes (large) peeled and quartered
  • ½ cup pitted prunes
  • 1 cup orange juice
  • ½ cup honey
  • ½ tsp salt
  • 1/4 tsp cinnamon
  • 1/4 cup margarine


Cook carrots and sweet potatoes in boiling, salted water. Cover until firm yet tender. Line a 2-quart, shallow casserole dish with heavy foil. Drain carrots and potatoes and place in dish with prunes. Stir gently.

In a separate bowl, mix orange juice, honey, salt and cinnamon. Pour mixture evenly over potatoes- carrots-prunes. Dot with margarine. Bake covered (with foil) in preheated 350 oven for 30 minutes. Stir gently and bake for another 10 minutes uncovered.