Holidays and Entertaining/ Jewish New Year/ Vegan Recipes

Sweet Potato Tzimmes

Sweet potato tzimmes recipe

An Eastern European standard, tzimmes is a roasted vegetable dish that is made a number of ways, depending on the occasion. For the Jewish New Year, Rosh Hashana, the appropriate ingredients include carrots and sweet potatoes, with the added sweetness of fresh and dried fruits. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.

Sweet potato tzimmes recipe

Sweet Potato Tzimmes

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Course: Jewish holiday
Cuisine: Vegan / Jewish New Year / Healthy
Diet: Vegan, Vegetarian
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 8
Author: Veg Kitchen


  • 2 tablespoons olive oil
  • 1 cup chopped onions
  • 3 large carrots sliced
  • 3 large sweet potatoes cooked, baked, or microwaved in their skins, then peeled and sliced
  • 1 large apple or pear cored and sliced
  • 1/2 cup chopped prunes
  • 1/4 cup chopped dried apricots
  • 1/2 cup orange juice preferably freshly squeezed
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon each: ground ginger and salt
  • 1/3 to 1/2 cup chopped walnuts optional


  • Preheat the oven to 350 degrees F.
  • Heat the oil in a large skillet. Sauté the onions over medium heat until translucent. Add the carrots and continue to sauté until onions and carrots are golden.
  • In a mixing bowl, combine the onion-carrot mixture with all the remaining ingredients except walnuts. Mix thoroughly; don't worry if the potato slices break apart.
  • Transfer the mixture to a large, oiled, shallow baking dish (a round or oval shape is attractive). Sprinkle the optional walnuts over the top.
  • Bake for 45 to 50 minutes, or until the top begins to turn slightly crusty. Serve hot or warm from the baking dish.


Sweet potato tzimmes recipe

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  • Reply
    April 17, 2011 at 8:47 pm

    This is my go-to tzimmes recipe for all the Jewish holidays. My family and guest just love it. I will be making some for Passover. Thanks, Nava, for all your wonderful recipes for the Jewish holidays!

  • Reply
    April 18, 2011 at 8:11 am

    Thanks, Caroline! I often think of this as a Rosh Hashanah dish but it definitely works for Passover as well. Happy holiday–

  • Reply
    Wendy (Healthy GIrl's Kitchen)
    March 30, 2012 at 7:17 pm

    It’s funny but in my family, tsimmes is a Passover thing! I so want to try your version this holiday Nava, based on Caroline’s rave reviews.

  • Reply
    April 2, 2012 at 2:09 pm

    It’s true, a lot of families do like tzimmes for Passover. While it’s a bit autumnal as far as ingredients, the sweet flavor is perfect for the symbolism of the Passover meal. Happy holiday to you, Wendy.

  • Reply
    wendy (healthy girls kitchen)
    March 23, 2013 at 3:16 pm

    Nava, I just had to pop in and tell you that I am making this again this year for Passover. I absolutely loved it last year!

    • Reply
      March 24, 2013 at 3:32 pm

      Thanks, Wendy! I hope you enjoy it again. I’m overdue to revisit this Tzimmes recipe.

  • Reply
    Rachel Atlas
    April 7, 2014 at 7:06 pm

    I found the recipe I was looking for, was scrolling down the page…your name – ATLAS – is the same as mine. It’s not that common so it really struck me. Now, I will follow your recipe for sure – How could I go wrong with an Atlas…Happy Holidays to you and yours.

    • Reply
      April 7, 2014 at 9:03 pm

      Hi Rachel — it’s true, there really aren’t that many of us, despite how cool the name is! Thanks for connecting …

  • Reply
    March 9, 2015 at 3:43 pm

    After reading all the comments I am looking forward to making this on Passover I’m sure my family will love it i haven’t had this for a long time Thank you

  • Reply
    April 8, 2015 at 9:55 pm

    This was amazing. I made a couple slight modifications because of lack of ingredients: Instead of Orange Juice, I used the pulp and juice of 3 freshly squeezed oranges. I also did not have any Prunes or Apricots, but did have Figs and Dates so I used those in place. I could not ask for a more delicious treat. Thanks for posting this, I will be making this again!!

    • Reply
      April 12, 2015 at 9:46 pm

      Thanks so much, Jack — glad you enjoyed this. And I love your tweaks; this is a very flexible recipe.

  • Reply
    April 22, 2016 at 12:47 am

    will this recipe work if it is prepared and refrigerated the night before baking? I have meringues in the oven already!

    • Reply
      April 22, 2016 at 9:13 am

      Pam, that should work quite well. Enjoy!

  • Reply
    April 16, 2019 at 10:33 am

    How far ahead can you make this recipe?

    • Reply
      April 16, 2019 at 12:33 pm

      Jodi, I’d say a couple of days would be fine. Then just reheat (covered) just before you need it.

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