Sweet Potato and Carrot Tzimmes

Sweet Potato and Carrot Tzimmes Recipe
Photo: Karry Hosford
A glaze of ginger ale and cranberry and orange juices gives this sweet potato casserole a unique flavor. Traditionally, this dish consists of dried plums instead of the dried apricots, carrots and raisins used in this recipe.



10 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 270
Caloriesfromfat 18 %
Fat 5.3 g
Satfat 0.8 g
Monofat 1.2 g
Polyfat 3 g
Protein 2.6 g
Carbohydrate 54.2 g
Fiber 4.4 g
Cholesterol 0.0 mg
Iron 1.3 mg
Sodium 33 mg
Calcium 55 mg


1 cup (1/4-inch-thick) slices carrot
2 pounds sweet potato, peeled and cut into 2-inch wedges
3 tablespoons vegetable oil
1/2 cup dried apricots, cut into 1/4-inch strips
1/2 cup packed brown sugar
1/4 cup golden raisins
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup ginger ale
1/4 cup cranberry juice cocktail
2 tablespoons fresh orange juice


Preheat oven to 350°.

Place carrot and potato in a 13 x 9-inch baking dish. Drizzle with oil, and toss well. Sprinkle apricots, sugar, raisins, salt, and pepper over potato mixture; toss to combine. Combine ginger ale and juices; drizzle over potato mixture. Bake, covered, at 350° for 1 hour and 15 minutes or until potato is tender, stirring once after 45 minutes. Uncover; bake an additional 15 minutes or until liquid is slightly thick.


Marcy Goldman,

April 2004
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