Skill required: Know your way around a kitchen.
1 pound carrots
6 sweet potatoes
1/2 cup pitted prunes (optional)
1 cup orange juice
1/2 cup honey or brown sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 tablespoons butter
1 - 20 ounce can pineapple chunks, drained
1 - 11 ounce can mandarin oranges, drained
1. Peel carrots and cut into 1-inch slices.
2. Peel and slice sweet potatoes into 1/2 inch slices.
3. In a 3-quart saucepan cook carrots and sweet potatoes in boiling, salted water to cover, until tender but firm.
4. Drain carrots and sweet potatoes and place in 3-quart casserole with prunes. Combine gently.
5. Preheat oven to 350 degrees.
6. Mix orange juice, honey, salt and cinnamon.
7. Pour evenly over casserole.
8. Dot top with butter.
9. Bake covered, for 30 minutes.
10.Uncover, stir gently, add pineapple chunks and mandarin oranges and bake another 10 minutes.
Variation: cook ingredients listed, in pot, using juice from pineapple and mandarin oranges in place of water.
Note: For a lighter tzimmes, omit the sweet potatoes and follow the rest of the recipe.
Yield: 8 servings
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