Carrot and Sweet Potato Tzimmes

SHEBETH

"This is a favourite from my childhood - my mother would make it for festive meals."
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Ingredients

servings
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Original recipe yields 12 servings



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Directions

  • Prep

  • Cook

  1. Preheat oven to 350 degrees F.
  2. Cook carrots in boiling water for 15 minutes, add the sweet potato chunks for the last 5 minutes. (Carrots should be tender but still firm.)
  3. Oil the bottom of a large casserole dish.
  4. Drain carrots and sweet potatoes. Place in the casserole dish with prunes and mix.
  5. Mix honey, orange juice, reserved pineapple juice, cinnamon and salt in a small bowl.
  6. After mixing, pour over the carrot/sweet potato/prune mixture.
  7. Cover and bake at 350 degree for 30 minutes.
  8. Gently stir in pineapple chunks (and corn starch), and cook uncovered for 10 minutes more.

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