This is a new recipe that I made for Rosh Hashanah. Honestly, I had never heard of tzimmes before which is essentially a medley/stew of sweetened vegetables and sometimes fruit or meat. But I was excited to experiment! Carrots and sweet potatoes are a great combination, playing off one another’s seasonal sweetness. I used coconut oil to keep it organic and parve, though you could use a margarine if you’d rather.
Incredibly delicious served warm, but also nice as cold leftovers the next day!
See Carrot & Sweet Potato Tzimmes on Key Ingredient.
| Rosh Hashanah: Carrot & Sweet Potato Tzimmes |
Recipe type: Side dish
Author:
Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hour
Serves: 4
A sweet and delicious side dish that looks beautiful on your Rosh Hashanah table.
Ingredients
- 3 organic sweet potatoes, peeled and cut into 1-inch chunks
- 1/2 lb. organic carrots, peeled and sliced into 1-inch slices
- 1 handful organic prunes
- 1 handful organic golden raisins
- 1 20 oz. can pineapple tidbits, drained well
- Juice and zest of one organic orange
- 1/4 cup organic honey
- 2 TB organic coconut oil, melted
- 1/4 tsp. cinnamon
- 1/4 tsp kosher salt
Directions
- In a large pot, bring 3 quarts of salted water to a boil. Cook sweet potatoes and carrots until slightly fork tender.
- Drain and place vegetables in a small roasting pan with prunes, raisins, and pineapple tidbits.
- Preheat oven to 350° F.
- In a small mixing bowl, mix orange zest, juice, honey, coconut oil, salt, and cinnamon. Pour over vegetables and fruit. Toss gently to coat. Cover with foil.
- Bake for 30 minutes. Uncover and finish baking another 10 minutes.
About Mrs. Cox
Here you will find experimental recipes, old and new. Buried in the archives you'll find all sorts of recipes! As time went on, there was a shift and many recipes were given a 
