Cooking made easy
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and
ScrummyChef will instantly come up with a new recipe just for you.

Sweet Potato and Carrot Tzimmes

3.7
Save
Rate
Tap to rate
PREP TIME
15 min
COOKING TIME
40 min
TOTAL TIME
55 min
SERVINGS
12 servings
Dinner Jewish
Sweet Potato and Carrot Tzimmes
Ingredients
  • canola oil
  • 2 (16 ounce) packages baby carrots
  • 2 sweet potatoes - peeled, quartered, and cut into chunks
  • 1 cup pitted prunes
  • 1 3/4 cups pineapple chunks, drained (juice reserved)
  • 1/2 cup pineapple juice from canned pineapple
  • 1/2 cup honey
  • 1 1/4 cups orange juice
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cornstarch
Instructions
1
Preheat your oven to the desired temperature of 350 degrees Fahrenheit (175 degrees Celsius).
2
Grease a 9x13-inch baking dish with canola oil to prevent sticking.
3
In a large pot, bring the water to its boiling point and add the baby carrots. Lower the heat to a gentle simmer and cook until they are firm but tender, approximately 10 minutes.
4
Add the sweet potato chunks to the pot and continue simmering for an additional 5 minutes. Drain the mixture in a colander.
5
Combine the cooked carrots, sweet potatoes, and prunes in the prepared baking dish and stir to merge.
6
In a separate bowl, blend together the reserved pineapple juice, honey, orange juice, salt, and cinnamon until a smooth consistency is achieved.
7
Pour the pineapple-honey mixture over the carrots, sweet potatoes, and prunes in the baking dish. Cover the dish with aluminum foil to trap the heat.
8
Bake the mixture in the preheated oven until it starts to bubble and simmer, approximately 30 minutes.
9
Remove the aluminum foil from the baking dish and mix in the pineapple chunks until they are fully incorporated.
10
Add a pinch of cornstarch to the mixture and return it to the oven for an additional 10 minutes, until slightly thickened.