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Rhea's Sweet Tzimmes

Sweet and delicious this easy to make recipe will become an instant favorite for you and your family. The pineapple is truly transformative in this recipe!
Course Lunch, Main Dish
Cuisine Jewish
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 people


  • 2 cups pitted prunes
  • 2 cups dried apricots
  • 1 cup raisins
  • 3 lbs. carrots
  • 1 cup honey
  • 2 cans pineapple chunks, 14 ounces each
  • 1/2 -1 cup Juice from Pineapple chunks
  • 4 tsp. butter or margarine
  • 2 tsp. ground cinnamon
  • Kosher salt and pepper to taste
  • 4-6 sweet potatoes cut in medium chunks


  1. Preheat oven to 350 degrees.
  2. Put prunes and apricots in a deep bowl. Add boiling water and let them soak for 30 minutes. Drain and set aside.
  3. Peel potatoes and carrots and cut into medium chunks. Cook until tender about 15 minutes (not mushy). Drain.
  4. Combine prunes, apricots, potatoes and carrots and add some of the reserved pineapple juice. Use judgement on the amount of juice to make the mixture moist but not mushy. Pour everything into a greased 6 quart baking dish. Cover with foil. Bake for 30 minutes.
  5. Uncover and add pineapple chunks, Bake uncovered for about 15+ minutes. Check to see if the potatoes are soft. If not continue baking till they are done.