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
Author: Nava
Recipe type: Jewish holiday
Cuisine: Vegan / Jewish New Year / Healthy
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
- 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
- ½ cup chopped prunes
- ¼ cup chopped dried apricots
- ½ cup orange juice, preferably freshly squeezed
- 1½ teaspoons cinnamon
- ½ teaspoon each: ground ginger and salt
- ⅓ to ½ cup chopped walnuts, optional
Instructions
- 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.
- Enjoy more of VegKitchen’s sweet potato recipes.
- Here are more recipes for making the most of carrots.
- Here are more recipes for the Jewish New Year.
- Find more ways to make Special Occasions and Entertaining easier and healthier.
15 Comments
Caroline
April 17, 2011 at 8:47 pmThis 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!
Nava
April 18, 2011 at 8:11 amThanks, Caroline! I often think of this as a Rosh Hashanah dish but it definitely works for Passover as well. Happy holiday–
Wendy (Healthy GIrl's Kitchen)
March 30, 2012 at 7:17 pmIt’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.
Nava
April 2, 2012 at 2:09 pmIt’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.
wendy (healthy girls kitchen)
March 23, 2013 at 3:16 pmNava, 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!
Nava
March 24, 2013 at 3:32 pmThanks, Wendy! I hope you enjoy it again. I’m overdue to revisit this Tzimmes recipe.
Rachel Atlas
April 7, 2014 at 7:06 pmI 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.
Nava
April 7, 2014 at 9:03 pmHi Rachel — it’s true, there really aren’t that many of us, despite how cool the name is! Thanks for connecting …
Sandy
March 9, 2015 at 3:43 pmAfter 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
Jack
April 8, 2015 at 9:55 pmThis 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!!
Nava
April 12, 2015 at 9:46 pmThanks so much, Jack — glad you enjoyed this. And I love your tweaks; this is a very flexible recipe.
Pam
April 22, 2016 at 12:47 amwill this recipe work if it is prepared and refrigerated the night before baking? I have meringues in the oven already!
Nava
April 22, 2016 at 9:13 amPam, that should work quite well. Enjoy!
jodi
April 16, 2019 at 10:33 amHow far ahead can you make this recipe?
Nava
April 16, 2019 at 12:33 pmJodi, I’d say a couple of days would be fine. Then just reheat (covered) just before you need it.