Nava Atlas’s Sweet Potato Tzimmes

Name: Nava Atlas’s Sweet Potato Tzimmes
Total time: 1 h
Yield: 6 to 8 servings
Cuisine: jewish
Ingredients: 2 tablespoon olive oil or other healthy vegetable oil; 1 large red onion, quartered and thinly sliced; 3 large carrots, sliced; 3 large sweet potatoes, cooked or microwaved, then peeled and sliced; 1 large pear, peeled, cored, and sliced; 1/2 cup chopped dried prunes; 1/4 cup chopped dried apricots; 2/3 cup orange juice, preferably fresh; 1 1/2 teaspoons cinnamon; 2 teaspoons minced fresh or jarred ginger; 1 teaspoon salt; 1/4 teaspoon nutmeg (or 1/2 teaspoon freshly grated); 1/3 to 1/2 cup finely chopped walnuts for topping, optional

Recipe from Nava Atlas

Adapted by Karen Barrow

Total Time: 1 hour
Rating: 4(212)
Comments: Read comments

In Yiddish, “tzimmes” means a big fuss or commotion. Fortunately, this signature holiday dish, a mélange of sweet vegetables and dried fruits, is not much of a fuss to make. —Karen Barrow

Featured in: A Vegan Passover

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Ingredients

Yield:6 to 8 servings

2tablespoon olive oil or other healthy vegetable oil
1large red onion, quartered and thinly sliced
3large carrots, sliced
3large sweet potatoes, cooked or microwaved, then peeled and sliced
1large pear, peeled, cored, and sliced
½cup chopped dried prunes
¼cup chopped dried apricots
⅔cup orange juice, preferably fresh
1½teaspoons cinnamon
2teaspoons minced fresh or jarred ginger
1teaspoon salt
¼teaspoon nutmeg (or ½ teaspoon freshly grated)
⅓ to ½cup finely chopped walnuts for topping, optional

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 350 degrees.
Step 2
Heat the oil in a large skillet. Add the onion and sauté over medium heat until translucent. Add the carrots and continue to sauté until the onion is golden. Combine with the remaining ingredients except the walnuts in a mixing bowl and stir until thoroughly mixed. Don’t worry if the potato slices break apart.
Step 3
Oil a shallow 2-quart baking dish. Pour in the sweet potato mixture and pat in evenly. Sprinkle the optional walnuts over the top. Bake for 45 minutes, or until the top begins to turn slightly crusty. Serve hot.

Ratings

4 out of 5

212 user ratings

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Comments

Gail7 years ago

Can you make this ahead?

aaron7 years ago

same question!

Adam7 years ago

I made this a week and a half ahead. Before baking, I put it in the dish at Step 3, and then froze it. Then I defrosted in the fridge a day before, and baked as instructed - a bit longer than the 45 mins.

Megan1 year ago

This turned out well though I made some tweaks, attempting to make it a *little* less sweet and bring in some Sephardic influences. I think most significantly I used a combination of TJ's carrot & turmeric juice, fresh-squeezed orange juice, and red wine for the liquid (~1 1/3 c), seasoned with the ginger and cinnamon (and cumin and turmeric), and let that simmer while prepping the onions and carrots. I soaked dates and cranberries in that liquid too. Added orange zest to brighten it up.

Sheldon1 year ago

I thought this was quite good with 2 caveats. I think a 2 quart shallow pan is too small and am glad I used a larger one. Secondly, i grated fresh ginger and found 3 rather than 2 teaspoons was perfect.

Jackie Ellenson2 years ago

I’ll confess to skipping the step of precooking the sweet potatoes. I cubed them instead and mixed them into the rest of the ingredients. This recipe is delicious and a terrific side dish for the Jewish New Year or Thanksgiving!

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