Tzimmes is a traditional stew for Passover, made from a combination of sweet potatoes and dried fruit. It is also perfect for serving with your Easter Ham Dinner. The combination of flavors is outstanding.

about 10 servings
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9 medium carrots (about 1 pound), peeled
4 sweet potatoes (about 2 pounds)
1 cup of bite-size pitted prunes (about 6 ounces)
1 cup dried apricots (about 5 ounces)
2 tablespoons fresh lemon juice
1/3 cup fresh orange juice
1/4 cup honey
1 teaspoon ground cinnamon
2 1/2 teaspoons orange zest
1/4 teaspoon salt

1. Heat oven to 350 degrees F. 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 colander, and set aside until cool enough to handle.

2. 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.

3. Cover with foil, and bake for 30 minutes, basting with pan juices after 15 minutes. Remove from oven, and serve immediately.