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Tzimmes Recipe
Tzimmes Recipe photo by Taste of Home

Tzimmes Recipe

Read Reviews (3)
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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

Ingredients

  • 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 equals 262 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 109 mg sodium, 55 g carbohydrate, 6 g fiber, 3 g protein.

Directions

  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

Nutritional Facts

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

Reviews for Tzimmes(3)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
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.

MY REVIEW
Reviewed Oct. 29, 2013

Very easy, very good, makes tons!

MY REVIEW
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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