The Backstory: Tzimmes is a traditional dish served at Rosh Hashannah which combines stewed sweet potatoes and dried fruits. From the description, it doesn’t sound all that appetizing, but truth be told, there’s so much sweet goodness to a well-made tzimmes, that it’s actually worth a second look (taste). More of the Backstory after the recipe…

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Tzimmes

This traditional Passover side dish is made of stewed sweet potatoes and dried fruits and will add the perfect touch of sweetness to your holiday celebration.

Course Sides

Cuisine Jewish

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 8 servings

Ingredients

• 1 bag carrots washed and peeled
• 6 large sweet potatoes washed and peeled
• 1/2 cup pitted prunes
• 1/2 cup dried apricots roughly chopped
• 1/3 cup dried cherries
• 1 cup orange juice
• 1/2 cup honey
• 1/2 tsp. Kosher salt
• 1/4 tsp. ground cinnamon
• 1 tsp. orange zest
• vegetable oil

Instructions

1. Cut carrots in large chunks and and sweet potatoes into eighths. Cook carrots and sweet potatoes in a covered pot of boiling salted water until tender but firm. Drain and set aside.
2. Preheat oven to 350 degrees.
3. Line a shallow baking pan with aluminum foil. Place carrots and sweet potatoes in pan. Add prunes, dried cherries and chopped apricots.
4. In a separate bowl, mix orange juice, honey, zest, salt, and cinnamon. Pour evenly over casserole. Drizzle with vegetable oil.
5. Cover with foil and bake for 30 minutes. After 30 minutes, remove foil, stir gently, and bake uncovered for an additional 10 minutes.

…The Backstory continues: This recipe adds dried cherries, which I think really kicks up the flavor and gives the dish a little extra something. You can tailor tzimmes to suit your personality–a little more of this or that (honey, prunes, dates, or dried apricots), and simple additions such as lemon or orange zest add unexpected fresh notes as well.

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Jodi Luber

Here goes: Born in Brooklyn. Daughter of a bagel baker with a Henny Youngman soul and a mom who makes Joan Rivers seem tame. Late bloomer. Married the love of my life at 45 and love being a mom to our three kids. I'm a professor at Boston U. Happiest in the kitchen baking and remembering how my dad would melt from a single bite of my cheesecake.

Jodi Luber

Jodi Luber

Jodi Luber

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