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Carrot and Sweet Potato Tzimmes

SHEBETH

"This is a favorite from my childhood - my mother would make it for festive meals."
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Ingredients

55 m servings 186 cals
Original recipe yields 12 servings

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Oil a 9x13-inch baking dish with canola oil.
  2. Bring a large pot of water to a boil, and stir in the baby carrots. Reduce heat to a simmer, and cook the baby carrots until firm but tender, about 10 minutes. Stir in the sweet potato chunks, and simmer for 5 more minutes; drain.
  3. Place the carrots, sweet potatoes, and prunes into the prepared baking dish, and stir to combine. In a bowl, whisk together the reserved pineapple juice, honey, orange juice, salt, and cinnamon until smooth, and pour the mixture over the carrots, sweet potatoes, and prunes. Cover the baking dish with aluminum foil.
  4. Bake in the preheated oven until the mixture is bubbling, about 30 minutes. Remove from oven, and take off the aluminum foil. Mix in the pineapple chunks and cornstarch until thoroughly combined, and return to the oven until slightly thickened, about 10 more minutes.

Nutrition Facts


Per Serving: 186 calories; 0.5 g fat; 46.3 g carbohydrates; 2 g protein; 0 mg cholesterol; 183 mg sodium. Full nutrition

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Reviews

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Very sweet. This recipe for big company. I added some reisins. Very good day it is done. When staying day or two in frige Prunes getting soggy.

Love this!!! Was a huge success at Hanukkah dinner!!

I made this for friends for the high holidays, and they loved it. I lightly sprinkled brown sugar on top right before baking and grated nutmeg on top. Will definitely make this again!