Tzimmes - Jewish Sweet Potato and Carrot Stew
Created by natsgarden123 on January 3, 2014
- Servings: 8
- Prep Time: 90m
- Cook Time: 1h
- Recipe #11709
Ingredients
- 2 tablespoons oil
- 1 cup onions, chopped
- 3 large carrots, sliced thickly
- 3 large sweet potatoes
- 1 large apple, cored and sliced thickly
- 1/2 cup prunes, chopped
- 1/4 cup dried dates, chopped
- 1/2 cup orange juice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- Sprinkle pepper
- 1/3 to 1/2 cup walnuts, chopped (optional)
How to Make
-
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.
Nutritional Facts
- 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