A new twist on classic tzimmes: a twice baked sweet potato tzimmes version.
Tzimmes (sometimes spelled tsimmes) is a traditional Ashkenazi Jewish sweet stew typically made from carrots and dried fruits such as prunes or raisins, often combined with other root vegetables.
Tzimmes is often part of the Rosh Hashanah meal, when it is traditional to eat sweet dishes. (Good to know that it can be served for Pesach/Passover too as it meets all the kosher for Passover requirement.)
I’ve adapted a traditional tzimmes recipe with healthy ingredients that are all plant based.
This Tzimmes is: naturally sweet, so satisfying, sweet smelling, visually stunning and healthy for your body.
- 4 large sweet potatoes (or yams)
- Juice of 2 oranges
- 2 teaspoons cinnamon
- ¼ teaspoon sea salt, or to taste
- ¼ cup raw sugar or maple syrup
- 1 cup prunes, coarsely chopped
- Garnish: 2 green onions
Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
Place sweet potatoes on a baking sheet and bake for 1 hour, or until completely baked
Remove from the oven and set aside to cool
When cool enough to handle:
Slice them in half lengthwise
Use a spoon to scoop out the orange flesh and place it in a large bowl
Reserve the sweet potato skins
In a large bowl:
Mash the sweet potato flesh, adding the orange juice, cinnamon, sea salt and raw sugar
Stir in the chopped prunes
Fill the empty sweet potato skins with this mixture and place them on a baking sheet
Bake for 15 minutes, until they are golden on top
Garnish with thinly sliced green onion before serving, if desired