Sweet Potato, Carrot and Dried Fruit Casserole

Name: Sweet Potato, Carrot and Dried Fruit Casserole
Total time: 1 h 15 min
Yield: Serves eight
Ingredients: 6 medium carrots about 1 1/2 pounds, peeled and cut in 3/4-inch dice; 3 medium sweet potatoes about 2 1/4 pounds, peeled and cut in 3/4-inch dice; 2 Granny Smith apples, peeled, cored and cut in medium dice; 1/4 pound pitted prunes, cut in half; 1/4 pound pitted apricots, quartered; 2 tablespoons mild honey, like clover; 1/2 teaspoon freshly grated nutmeg; 1 teaspoon ground cinnamon; Salt to taste about 1/2 teaspoon; 1 cup fresh orange juice; 1 tablespoon unsalted butter

By Martha Rose Shulman

Updated April 11, 2023

Sweet Potato, Carrot and Dried Fruit Casserole — Andrew Scrivani for The New York Times

Total Time: 1 hour 15 minutes
Rating: 4(214)
Comments: Read comments

This dish is inspired by several tsimmes recipes in Joan Nathan’s “Jewish Cooking in America.” Tsimmes, a Yiddish word that means “fuss,” doesn’t have to be fussy at all. Sometimes the dish contains meat (and is fussier than this one), but sometimes it’s just fruit and vegetables. Warning: You may find yourself eating this for breakfast.

Featured in: Sweet Potatoes: Nutrition Wrapped in Vivid Flavors

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Ingredients

Yield:Serves eight

6medium carrots about 1½ pounds, peeled and cut in ¾-inch dice
3medium sweet potatoes about 2¼ pounds, peeled and cut in ¾-inch dice
2Granny Smith apples, peeled, cored and cut in medium dice
¼pound pitted prunes, cut in half
¼pound pitted apricots, quartered
2tablespoons mild honey, like clover
½teaspoon freshly grated nutmeg
1teaspoon ground cinnamon
Salt to taste about ½ teaspoon
1cup fresh orange juice
1tablespoon unsalted butter

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 375 degrees. Butter or oil a 3-quart baking dish.
Step 2
Place the carrots and sweet potatoes in a steamer set above 1 inch of boiling water, and steam for five to 10 minutes, until just tender. Drain and toss with the remaining ingredients in a large bowl. Combine well, and scrape into the prepared baking dish. Place in the oven, and bake 40 to 50 minutes, stirring every 15 minutes, until the sweet potatoes and carrots are thoroughly tender. Dot the top with butter, and bake another 10 minutes until the top is lightly browned. Remove from the heat, and serve hot or warm.

Tips

Sweet potatoes may be labeled as yams. Look for dark orange flesh.
Advance preparation: You can assemble this dish several hours before baking. You can bake it a day or two ahead of serving; reheat it in a medium oven.

Ratings

4 out of 5

214 user ratings

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Comments

Tracey A.7 years ago

I made this for a Thanksgiving potluck and it was hugely successful! Everyone loved it!
I made a few minor modifications:
1-1/4 lbs carrots, (Weighed on a kitchen scale)
2 lbs sweet potatoes, peeled and cut into 3/4" dice
2 granny smith apples unpeeled, cored and cut into medium dice
I used dried fruit, weighed on my kitchen scale and didn't use the honey (I actually forgot it but think it was a good omission.)
I used salted butter because that's what I had.

Sheila7 years ago

I peeled 3 Granny Smith apples but could use any baking apple. The dried pitted apricots were expensive in time & $ but did not contribute to end product: find an alternative. Possibly dried cranberries, no cutting. 4 med size oranges made 1 cp of fresh orange juice. Followed recipe quantities, rounding up & produce 5 qts. when cooked it became 2.5 qts. of finished product. Used freshly grated nutmeg but need more spices. Useful for buffet. Can be made a day ahead & reheat.

Sara Coles7 years ago

I had to quadruple the recipe, but when I took it to a Passover Seder for 35 guests, they all raved about it...I guess it's a keeper!

Gail2 months ago

Vegetarian tsimmes. I use potatoes rather than apples, dried apricots, apple cider and maple syrup. I roast in a covered pan in the oven for 30 min, then remove the cover and roast for another 30 to 40 min., until edges are carmelizing. Is better if made a day ahead then reheated. Always gets raves.

David C3 years ago

This was a huge Thanksgiving day hit. Played with the proportions a bit (more dried fruit, including some diced dried mango, plus some other old gift basket fruit I had left over from the previous holiday season). The key was to prepare everything the night before, except the apples, and let it all macerate in the oj. The day of, I caramelized the apples in the butter & mixed it all together before baking. The maceration created a delicious sauce & the result was a smashing success.

Tolke3 years ago

I steamed the vegetables in an instant pot and the sweet potato fell apart. Next time I will try pressure cooking for just a minute or two. But even when the sweet potato disintegrated, this dish was still delicious.

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