Tzimmes Recipe
Tzimmes Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 1-3/4 hours
VERIFIED BY Taste of Home Test Kitchen
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 1-3/4 hours

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

Directions

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

  • 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
  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 User ID: 8835178 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."

MY REVIEW
MrsKase User ID: 3265136 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."

MY REVIEW
ejt325 User ID: 4790999 178672
Reviewed Oct. 29, 2013

"Very easy, very good, makes tons!"

MY REVIEW
SeldomCook User ID: 7197159 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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