Dining and Cooking
In Chefs’ Collections

Sweet Potato, Carrot and Dried Fruit Casserole

This dish is inspired by several tsimmes recipes in Joan Nathan’s “Jewish Cooking in America.” Tsimmes, a Yiddish word that means “fuss,” doesn’t have to be fussy at all. Sometimes the dish contains meat (and is fussier than this one), but sometimes it’s just fruit and vegetables. Warning: You may find yourself eating this for breakfast.

Ingredients

  • 6 medium carrots about 1 1/2 pounds, peeled and cut in 3/4-inch dice
  • 3 medium sweet potatoes about 2 1/4 pounds, peeled and cut in 3/4-inch dice
  • 2 Granny Smith apples, peeled, cored and cut in medium dice
  • ¼ pound pitted prunes, cut in half
  • ¼ pound pitted apricots, quartered
  • 2 tablespoons mild honey, like clover
  • ½ teaspoon freshly grated nutmeg
  • 1 teaspoon ground cinnamon
  • Salt to taste about 1/2 teaspoon
  • 1 cup fresh orange juice
  • 1 tablespoon unsalted butter
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      265 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 60 grams carbohydrates; 9 grams dietary fiber; 29 grams sugars; 3 grams protein; 3 milligrams cholesterol; 276 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves eight

Preparation

  1. Preheat the oven to 375 degrees. Butter or oil a 3-quart baking dish.
  2. Place the carrots and sweet potatoes in a steamer set above 1 inch of boiling water, and steam for five to 10 minutes, until just tender. Drain and toss with the remaining ingredients in a large bowl. Combine well, and scrape into the prepared baking dish. Place in the oven, and bake 40 to 50 minutes, stirring every 15 minutes, until the sweet potatoes and carrots are thoroughly tender. Dot the top with butter, and bake another 10 minutes until the top is lightly browned. Remove from the heat, and serve hot or warm.
  • Sweet potatoes may be labeled as yams. Look for dark orange flesh.
  • Advance preparation: You can assemble this dish several hours before baking. You can bake it a day or two ahead of serving; reheat it in a medium oven.

1 hour 15 minutes

Dining and Cooking