Carrot & Sweet Potato Tzimmes

Carrot & Sweet Potato Tzimmes

from theveganatlas.com
85 min
8 servings

In this classic Jewish dish, carrots are combined with sweet potatoes and prunes, adding bright color to the table and plate.

Ingredients

  • 3 large sweet potatoes
  • 2 tablespoons olive oil
  • 1 large red or yellow onion, quartered and thinly sliced
  • 4 to 5 medium or 3 large carrots, sliced
  • 1 apple or ripe pear, peeled, cored, and sliced
  • 1/2 cup chopped dried prunes
  • 1/4 cup chopped dried apricots
  • 2/3 cup orange juice, preferably fresh
  • 1 1/2 teaspoons cinnamon
  • 2 teaspoons minced fresh or jarred ginger
  • Pinch of salt
  • 1/3 to 1/2 cup finely chopped walnuts for topping, optional

Directions

  1. 1

    Bake or microwave the sweet potatoes until done but still fairly firm. Once cool enough to handle, peel and slice them. You can do this step well ahead of time.

  2. 2

    Preheat the oven to 350º F.

  3. 3

    Heat the oil in a large skillet. Add the onion and sauté over medium heat until translucent. Add the carrots and continue to sauté until the onion is golden. 

  4. 4

    Combine with the remaining ingredients except the walnuts in a mixing bowl and stir until thoroughly mixed. Don't worry if the potato slices break apart.

  5. 5

    Oil a shallow 2-quart baking dish Bake for 40 to 45 minutes, or until the top begins to turn slightly crusty. Serve hot.