This Sweet Tsimmes casserole is a delicious blend of carrots, sweet potatoes, dried fruits, warm spices, juice, and rum. It is a perfect side dish next to roasted meats.
6 carrots (about 1.5 pounds), peeled and cut into 1-inch rounds
2 medium sweet potatoes, peeled and cut into 1-inch dice
1 large granny smith apple, peeled, cored, and cut into ½-inch dice
¼ pound pitted prunes, cut into quarters
½ cup whole almonds
¼ cup honey
1 ½ teaspoons cinnamon
½ cup orange juice
½ cup Spiced rum
1 teaspoon cornstarch
1 tablespoon water or orange juice
3 tablespoons butter
2 tablespoons brown sugar
Preheat the oven to 375 degrees. Spray a 3-quart baking dish with cooking spray.
In a large pot with a steamer insert, bring 2-inches of water to a boil. Place the carrots and sweet potatoes onto the steamer insert. Cover tightly, lower the heat to a simmer, and steam until they are almost tender – about 10 minutes. Carefully remove the steamer insert and place the vegetables into a large bowl.
Add the chopped apple, prunes, almonds, honey, cinnamon, rum, and orange juice. Toss to combine.
Spoon into the prepared baking dish. Cover with foil.
Bake in the preheated oven for 45-50 minutes.
In a small ramekin, stir together the cornstarch and water.
Remove the baking dish from the oven. Pour the slurry over the vegetables. Dot with the butter and lightly sprinkle the brown sugar over the top.
Return, uncovered, to the oven and bake an additional 10-15 minutes.
- Category: Side Dish
- Method: Bake
- Cuisine: Jewish
Keywords: sweet tsimmes, Jewish side dish, carrot recipes, sweet potato recipes, casserole recipes, side dish