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Sweet Potato and Carrot Tzimmes

Photo: Karry Hosford
Yield 10 servings (serving size: about 3/4 cup)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.