Tzimmes Recipe
Tzimmes Recipe photo by Taste of Home
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I found this recipe a long time ago. It has become our traditional side dish for every Chanukah and Passover feast and is a favorite of young and old alike…a great complement to chicken or turkey.
TOTAL TIME: Prep: 20 min. Bake: 1-3/4 hours
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 1-3/4 hours
MAKES: 12 servings


  • 3 pounds sweet potatoes (about 4 large), peeled and cut into chunks
  • 2 pounds medium carrots, cut into 1/2-inch chunks
  • 1 package (12 ounces) pitted dried plums, halved
  • 1 cup orange juice
  • 1 cup water
  • 1/4 cup honey
  • 1/4 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1/4 cup butter, cubed

Nutritional Facts

3/4 cup: 262 calories, 4g fat (1g saturated fat), 0mg cholesterol, 109mg sodium, 55g carbohydrate (32g sugars, 6g fiber), 3g protein .


  1. In a greased 13-in. x 9-in. baking dish, combine the sweet potatoes, carrots and plums. Combine the orange juice, water, honey, brown sugar and cinnamon; pour over vegetables.
  2. Cover and bake at 350° for 1 hour. Uncover; dot with butter. Bake 45-60 minutes longer, carefully stirring every 15 minutes, or until vegetables are tender and sauce is thickened. Yield: 12 servings.
Originally published as Tzimmes in Reminisce December/January 2009, p50

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usernameexists 247111
Reviewed Apr. 15, 2016

"Looking for a recipe for Passover next week. I'll try this but without the butter. Who uses butter on Passover?? It's not kosher, but I guess it would work for a vegetarian seder."

MrsKase 143169
Reviewed Apr. 16, 2014

"I loved it, I cooked it right in roaster with my chicken and it came out beautiful. My package of plums was only 6 ounces but it was enough and I used real fresh juiced oranges and it was wonderful, very sweet though, you won't need a dessert."

ejt325 178672
Reviewed Oct. 29, 2013

"Very easy, very good, makes tons!"

SeldomCook 164321
Reviewed Mar. 25, 2013

"Made this recipe for family Seder dinner last year and they requested it again this year. It's great, but I confess to substituting dates for the pitted plums."

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