Carrot and Sweet Potato Tzimmes

Baby carrots, sweet potatoes, pineapple, and prunes simmer with honey, orange juice, and cinnamon for a delightful tzimmes that's perfect for fall and winter holiday meals.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 186 Calories

Ingredients

• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup honey
• 1 teaspoon cornstarch
• 1 ¼ cups orange juice
• canola oil
• 1 cup pitted prunes
• 2 (16 ounce) packages baby carrots
• 2 sweet potatoes - peeled, quartered, and cut into chunks
• 1 ¾ cups pineapple chunks, drained (juice reserved)
• ½ cup pineapple juice from canned pineapple

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Oil a 9x13-inch baking dish with canola oil.

Step 2

Bring a large pot of water to a boil, and stir in the baby carrots. Reduce heat to a simmer, and cook the baby carrots until firm but tender, about 10 minutes. Stir in the sweet potato chunks, and simmer for 5 more minutes; drain.

Step 3

Place the carrots, sweet potatoes, and prunes into the prepared baking dish, and stir to combine. In a bowl, whisk together the reserved pineapple juice, honey, orange juice, salt, and cinnamon until smooth, and pour the mixture over the carrots, sweet potatoes, and prunes. Cover the baking dish with aluminum foil.

Step 4

Bake in the preheated oven until the mixture is bubbling, about 30 minutes. Remove from oven, and take off the aluminum foil. Mix in the pineapple chunks and cornstarch until thoroughly combined, and return to the oven until slightly thickened, about 10 more minutes.