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nameCarrot And Sweet Potato Bake (Tzimmes)
descriptionA sweet vegetable roast infused with warm spices.
urlhttps://12tomatoes.com/carrot-and-sweet-potato-bake
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Ingredients
  • 3 pounds sweet potatoes (about 4 large) peeled and cut into 1/2-inch chunks
  • 2 pounds carrots, peeled and cut into 1/2-inch chunks
  • 2 packages (7 ounces each) pitted prunes, halved
  • 1 cup orange juice
  • 1 cup water
  • 1/4 cup packed light brown sugar
  • 1 to 2 tablespoons honey
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter (or margarine/dairy free butter for a kosher diet), cut into cubes
Preparation
  1. Preheat oven to 350°F and grease a 9x13 pan.
  2. In the baking dish, combine sweet potatoes, carrots, and prunes, gently tossing to distribute.
  3. In a bowl whisk together orange juice, water, brown sugar, honey, cinnamon, and salt. Carefully pour over the vegetables in the pan.
  4. Cover the dish with foil, place onto a baking sheet, and bake for 1 hour.
  5. After 1 hour, remove foil, dot the top with butter, and bake until the carrots and sweet potatoes are tender, about another 45 to 60 minutes, stirring every 15 minutes to get even browning, this will coat the vegetables with the prunes and sauce.
A sweet vegetable roast infused with warm spices.
Course: Side
Allergen(s): Citrus, Citrus

Recipe adapted from Jewish Food Society and Taste of Home.

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Carrot And Sweet Potato Bake (Tzimmes)

Carrots and sweet potatoes roasted with prunes and orange juice.

Carrot And Sweet Potato Bake (Tzimmes)

Cuisine: Jewish
Servings: Makes about 12 servings
Author: Victoria Brittain
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 3 pounds sweet potatoes (about 4 large) peeled and cut into 1/2-inch chunks
  • 2 pounds carrots, peeled and cut into 1/2-inch chunks
  • 2 packages (7 ounces each) pitted prunes, halved
  • 1 cup orange juice
  • 1 cup water
  • 1/4 cup packed light brown sugar
  • 1 to 2 tablespoons honey
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter (or margarine/dairy free butter for a kosher diet), cut into cubes

Preparation

  1. Preheat oven to 350°F and grease a 9x13 pan.
  2. In the baking dish, combine sweet potatoes, carrots, and prunes, gently tossing to distribute.
  3. In a bowl whisk together orange juice, water, brown sugar, honey, cinnamon, and salt. Carefully pour over the vegetables in the pan.
  4. Cover the dish with foil, place onto a baking sheet, and bake for 1 hour.
  5. After 1 hour, remove foil, dot the top with butter, and bake until the carrots and sweet potatoes are tender, about another 45 to 60 minutes, stirring every 15 minutes to get even browning, this will coat the vegetables with the prunes and sauce.