Best 4 Nava Atlass Sweet Potato Tzimmes Recipes

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Tzimmes is a traditional Jewish stew typically served during the Jewish New Year and other holidays. It is made with a variety of vegetables, such as carrots, potatoes, and sweet potatoes, and often includes meat or poultry. The vegetables are braised in a sweet and savory sauce, resulting in a flavorful and comforting dish.

This article features two variations of tzimmes: a classic beef tzimmes and a vegan sweet potato tzimmes. The classic beef tzimmes is made with beef chuck roast, carrots, potatoes, and pearl barley. The sweet potato tzimmes is a vegan version of the dish, made with sweet potatoes, carrots, parsnips, and dried fruit. Both recipes are easy to follow and make a delicious and satisfying meal.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET POTATOES WITH TSIMMES GLAZE



Sweet Potatoes With Tsimmes Glaze image

Traditional tsimmes is a stew of sorts that includes sweet potatoes, carrots, one or two kinds of dried fruits, and spices. It's usually served as a side dish at Rosh Hashanah, the Jewish New Year, but it also makes frequent appearances on the Passover Seder table. The word "tsimmes" sometimes means a fuss or commotion, or even a muddle. This version is anything but fussy and definitely not muddled. Here, halved sweet potatoes are simply roasted and served with a scrumptious glaze that includes prunes, orange juice, fresh ginger and a hit of lemon.

Provided by Susan Spungen

Categories     dinner, vegetables, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

4 small sweet potatoes (6 to 8 ounces each), halved lengthwise
1 tablespoon olive oil
Kosher salt and black pepper
2 navel or Cara Cara oranges, zested and juiced
1 tablespoon fresh lemon juice
3 tablespoons honey
1/2 teaspoon ground cinnamon
1 (1 1/2-inch) piece of fresh ginger, peeled and cut into fine slivers
1/2 cup bite-size pitted prunes, quartered

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.

CARROT AND SWEET POTATO TZIMMES



Carrot and Sweet Potato Tzimmes image

This is a favorite from my childhood - my mother would make it for festive meals.

Provided by SHEBETH

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 55m

Yield 12

Number Of Ingredients 11

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

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.

Nutrition Facts : Calories 185.6 calories, Carbohydrate 46.3 g, Fat 0.5 g, Fiber 5.1 g, Protein 2 g, SaturatedFat 0.1 g, Sodium 183.2 mg, Sugar 31.7 g

TZIMMES



Tzimmes image

I found this tzimmes recipe a long time ago. It has become our traditional side dish for every holiday feast and is a favorite of young and old alike. It also complements chicken or turkey quite well. -Cheri Bragg, Viola, Delaware

Provided by Taste of Home

Categories     Side Dishes

Time 2h5m

Yield 12 servings.

Number Of Ingredients 9

3 pounds sweet potatoes (about 4 large), peeled and cut into chunks
2 pounds medium carrots, cut into 1/2-inch chunks
1 package (12 ounces) pitted dried plums (prunes), halved
1 cup orange juice
1 cup water
1/4 cup honey
1/4 cup packed brown sugar
2 teaspoons ground cinnamon
1/4 cup dairy-free margarine or butter

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.

Nutrition Facts : Calories 309 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 99mg sodium, Carbohydrate 66g carbohydrate (36g sugars, Fiber 7g fiber), Protein 4g protein.

SWEET POTATO TZIMMES



Sweet Potato Tzimmes image

"Tzimmes" is one of those Yiddish words that loses something in translation. It is probably best defined as confusion or a mishmash...which is probably where this casserole gets its name. This recipe can be made 2 days in advance; cover and refrigerate until ready to bake. You can vary the proportion of carrots to sweet potatoes.

Provided by Alan in SW Florida

Categories     Yam/Sweet Potato

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 8

1 lb carrot, peeled and cut into 3/4- to 1-inch pieces
6 medium sweet potatoes or 6 medium yams, peeled and cut into 3/4- to 1-inch dice
1 cup orange juice (plus additional,as needed)
1/2 cup honey
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup pitted prune, coarsely chopped
3 tablespoons unsalted butter, cut into small pieces

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.

Nutrition Facts : Calories 199.5, Fat 3.7, SaturatedFat 2.2, Cholesterol 9.2, Sodium 192.2, Carbohydrate 42.1, Fiber 4.3, Sugar 24.6, Protein 2.1

Tips:

  • Choose the right sweet potatoes: Look for sweet potatoes that are firm and free of blemishes. Avoid any that are soft or have cracks in the skin.
  • Use a variety of spices: Tzimmes is a versatile dish that can be made with a variety of spices. Some common spices that are used include cinnamon, ginger, nutmeg, and cloves.
  • Don't overcook the sweet potatoes: Sweet potatoes should be cooked until they are tender but still hold their shape. If you overcook them, they will become mushy.
  • Serve tzimmes with a side of rice or challah: Tzimmes is a hearty dish that can be served as a main course or a side dish. It pairs well with rice, challah, or other bread.

Conclusion:

Nava Atlas's Sweet Potato Tzimmes is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover sweet potatoes, and it is also a healthy and nutritious meal. Whether you are looking for a traditional Jewish dish or simply a new way to cook sweet potatoes, this recipe is sure to please.

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