Sweet Potato Tzimmes Recipes

Steps:

• Preheat oven to 350°. In a greased 13x9-in. baking dish, combine sweet potatoes, carrots and plums. Combine orange juice, water, honey, brown sugar and cinnamon; pour over vegetables. , Cover and bake for 1 hour. Uncover; dot with butter. Bake until vegetables are tender and sauce is thickened, 45-60 minutes, carefully stirring every 15 minutes.

Steps:

• Position a rack on the lower third of the oven and heat oven to 400 degrees. Line a sheet pan with foil.
• Rub the sweet potatoes with the oil and season with salt and pepper. Arrange on the pan cut sides down and roast on the low rack until nicely browned on the cut sides and a paring knife inserted meets no resistance, 30 to 40 minutes. If they are getting too dark on the cut sides but are not yet done, turn them over.
• Meanwhile, combine the orange juice, half of the orange zest, lemon juice, honey, cinnamon, ginger, prunes and a big pinch of salt in a small saucepan. Bring to a boil, then turn down the heat to maintain a steady, low simmer. Cook, stirring and smashing a few prunes against the pan occasionally, until thick and syrupy about 15 minutes. Cover to keep warm.
• Arrange sweet potatoes on a serving platter cut sides up and spoon the glaze over top, rewarming with a splash of water to loosen, if needed. Sprinkle the remaining orange zest over the top.

Steps:

• 1. First and foremost put on your "Just A Pinch Apron" and a huge smile! Spray a 3 quart casserole dish with vegetable cooking spray. This will help with the clean-up. PLEASE TAKE THE TIME TO READ ALL OF THE INSTRUCTIONS BEFORE YOU START.
• 2. SWEET POTATOES: Wash sweet potatoes and place in a large soup kettle and cover with water. Bring to a boil. Cook until sweet potatoes are firm but tender NOT mushy. Remove hot water from kettle and put in cold water.
• 3. PEELING SWEET POTATOES: Let sweet potatoes cool in water until you can handle them. Take one sweet potato at a time and make a slice down the length of the sweet potato. Then with your hands remove the skin. Do this for each sweet potato. Once the skin is removed cut the sweet potatoes into 1/2 inch cubes and place back into the large soup kettle.
• 4. BABY CARROTS: Wash baby carrots and cut into halves. Place the carrots in a saucepan and cover with water, bring to a boil. Cook until tender but firm.
• 5. Drain carrots and add them to the soup kettle with the sweet potatoes.
• 6. PRUNES/PLUMS AND RAISINS: Cut prunes or plums (whichever you desire) in half and add them to the soup kettle. Then add the golden raisins to the soup kettle. Now very gently mix all the ingredients in the soup kettle together. I actually like to wash my hands and toss with my hands. Then place all ingredients in the soup kettle into a 3 quart sprayed casserole dish. Preheat oven to 350 degrees.
• 7. JUICES AND OTHER INGREDIENTS: In a medium size bowl, mix (juice ONLY) orange juice, pineapple juice, mandarin orange juice, brown sugar, salt, nutmeg, and cinnamon. Then pour this mixture evenly over the ingredients in the 3-quart casserole dish.
• 8. Slice butter into pats and place them evenly over the 3 quart casserole dish. I usually place the pats 3 rows down and 4-5 rows across.
• 9. Place a cover over the 3 quart casserole dish. If you don't have a cover use aluminum foil. Bake for 30 minutes.
• 10. PINEAPPLE, MANDARIN ORANGES & APRICOTS: Uncover the casserole dish. Place in a mixing bowl the pineapple chunks and mandarin oranges. Cut the apricot half and into half again and add to mixing bowl. Gently mix all the fruit together and then put into 3-quart casserole dish. Mix everything in the 3-quart casserole dish making sure you include the juice in the mixing.
• 11. Bake for 10 minutes UNCOVERED. Remove casserole dish from oven and serve hot as a side dish or dessert.

Steps:

• Preheat oven to 350 degrees. Lightly grease a 3-quart casserole or baking dish (or 2 smaller baking dishes) with non-stick cooking oil spray.
• Bring a large pot of lightly salted water to a boil. Add the carrots and sweet potatoes; cover, and reduce the heat to medium-low. Cook about 15 minutes, until the vegetables are easily pierced with a fork.
• Meanwhile, in a medium bowl, combine the orange juice,honey,salt, and cinnamon. Set aside.
• Drain the vegetables and transfer them to the prepared baking dish. Add the prunes and toss gently. Stir the orange juice mixture and drizzle over the top. Sprinkle with the butter pieces. (At this point, the tzimmes can be covered and refrigerated until ready to bake.) Cover with aluminum foil and bake 20 to 25 minutes, stirring once or twice, until warmed through. If the tzimmes becomes dry, add a few more tablespoons of orange juice.

Steps:

• Preheat the oven to 350 degrees F.
• Melt 2 tablespoons of the butter in a medium skillet over medium heat and then add the carrots, sweet potatoes and onions. Sauté, stirring frequently, until lightly browned all over, about 8 minutes. Spread the vegetables evenly in a 9-by-13-inch casserole and tuck the ginger, apricots and prunes around the dish.
• Add the vegetable broth and honey to a small bowl and whisk together to combine. Pour over the fruits and vegetables, then submerge the cinnamon stick. Cover the dish with aluminum foil and braise for 30 minutes. Remove the foil, stir the mixture and continue cooking (uncovered) until the vegetables are tender and the sauce is reduced and thickened to a syrupy consistency, about 30 minutes more.
• Break the remaining 2 tablespoons butter into small pieces, dot over the top and gently stir to coat the vegetable mixture in the reduced sauce. Sprinkle with a pinch of sea salt and a light shake of cinnamon. Serve topped with mint and parsley.

Steps:

• Heat oven to 350 degrees. Cut carrots into 2-inch pieces. Bring a large saucepan of water to a boil, and lower heat to medium; add sweet potatoes in their skins, and cook for 20 minutes, adding the carrots after 10 minutes. Drain in a colander, and set aside until cool enough to handle.
• Peel sweet potatoes, and cut into 1-inch chunks. Place in a large bowl along with carrots and remaining ingredients. Mix well, and transfer to a 2-quart baking dish.
• Cover with foil, and bake for 30 minutes, basting with pan juices after 15 minutes. Remove from oven, and serve immediately.

Steps:

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