Sweet Potato and Carrot Tzimmes

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.

Yield: 10 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 270
  • Calories from fat: 18%
  • Fat: 5.3g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 3g
  • Protein: 2.6g
  • Carbohydrate: 54.2g
  • Fiber: 4.4g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 33mg
  • Calcium: 55mg

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

Preparation

  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.
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