Sweet Potato and Carrot Tzimmes Recipe Print Page

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Casserole Recipes

Photo by: Photo: Karry Hosford

Sweet Potato and Carrot Tzimmes

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.

Cooking Light APRIL 2004

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

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

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.

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

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Sweet Potato and Carrot Tzimmes recipe