Tzimmes - Jewish Sweet Potato and Carrot Stew
Recipe: #11709
January 03, 2014
Categories: Side Dishes, Jewish, Passover, Sunday Dinner, Oven Bake Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"Tzimmes , in Yiddish, means "to make a big deal of everything, which is all mixed up.." Like many Yiddish expressions, Tzimmes has no distinct English translation. This recipe is from a Jewish Cookbook. Prep time includes time to cook the sweet potatoes."
Ingredients
Nutritional
- Serving Size: 1 (147.7 g)
- Calories 204
- Total Fat - 9.3 g
- Saturated Fat - 2 g
- Cholesterol - 1 mg
- Sodium - 239.1 mg
- Total Carbohydrate - 30.1 g
- Dietary Fiber - 3.8 g
- Sugars - 11.5 g
- Protein - 2.9 g
- Calcium - 43.2 mg
- Iron - 1.3 mg
- Vitamin C - 13.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Wash the sweet potatoes and prick the skin - bake the sweet potatoes in a preheated 375F oven for 1 hour or until very soft. Let cool.
Step 2
Remove the skin from the sweet potatoes, then slice the potatoes thickly-set aside.
Step 3
Preheat an oven to 350F.
Step 4
Heat the oil in a large skillet. Sauté the onions over medium heat until they are translucent. Add the carrots and continue to sauté until onions and carrots are golden.
Step 5
In a mixing bowl, combine the onion-carrot mixture with all the remaining ingredients except walnuts. Mix thoroughly; don’t worry if the potato slices break apart.
Step 6
Transfer the mixture to a large, oiled, 12" x 9" ( or similar) baking dish Sprinkle the walnuts over the top. Bake for 45 to 50 minutes, or until the top begins to turn slightly crusty.
Tips
No special items needed.