Home - Recipes - Stovetop Sweet Potato and Carrot Tzimmes

Stovetop Sweet Potato and Carrot Tzimmes

Dried fruit like apricots and prunes meld into a sweet sauce to coat vegetables in this classic Hanukkah or Rosh Hashanah side dish.

Serves 8
Ready in 80 mins
Prep time 20 mins
Cooking time 60 mins
472 calories per serving


> 3 tbsp olive oil
> 1 yellow onion, chopped
> 3 medium sweet potatoes (about 2 lbs)
> 1 1/2 lbs carrots
> 1 (16 oz) pkg pitted prunes, halved
> 1 (6 oz) pkg dried apricots, roughly chopped
> 1 cup orange juice
> 1/2 cup raisins
> 1/2 cup honey
> 1/2 cup brown sugar
> 1 tsp pumpkin pie spice
> 1 cup water


In a Dutch oven, heat the oil on medium-high. Add the onion and cook 8–10 min., until mostly tender, stirring occasionally. Meanwhile, peel and chop the sweet potatoes into 1-inch pieces. Peel and slice the carrots into ½-inch rounds.
To Dutch oven, add sweet potatoes, carrots, prunes, dried apricots, orange juice, raisins, honey, brown sugar, pumpkin pie spice, and water. Season with salt and pepper. Bring mixture to a boil and then reduce heat to low so mixture is at a simmer. Cover and cook 45–50 min., until sweet potatoes are tender.
Uncover pot and continue to cook 5–10 min., until liquid has turned into a sauce consistency. Remove from heat and serve.

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