This cozy Sweet Potato & Carrot Tzimmes blends honey, prunes, and citrus with soft sweet potatoes and carrots — sweet, simple comfort.
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I don’t know about you, but certain recipes just feel like family. This Sweet Potato & Carrot Tzimmes is one of them for me. It’s the kind of dish that doesn’t just fill your stomach — it wraps around your heart a little too.
I remember standing in my grandmother’s kitchen as a kid, pretending to “help” while she cooked this exact dish for the holidays. The air smelled like honey and orange peel, and she’d always hum that same old Yiddish tune (the one that got stuck in your head for three days afterward). I used to think tzimmes was weird — like, vegetables with prunes? Who thought that was a good idea? But man, once I grew up and actually tasted it with adult appreciation, I finally got it. It’s this perfect balance — sweet, savory, nostalgic, and somehow comforting in a way that hits deeper than most foods.
Now, I make this Sweet Potato & Carrot Tzimmes when the weather turns cold or when I just need to feel grounded again. And sometimes I make it for no reason at all. Funny how food can pull you back through time like that — one spoonful and boom, I’m eight years old again, sneaking extra carrots from the pot when Grandma’s not looking.
Why You’ll Love This Sweet Potato & Carrot Tzimmes Recipe?
This dish is simple. Like, really simple. But that’s the beauty of it — you throw together some humble ingredients (sweet potatoes, carrots, honey, prunes, and orange juice), let it simmer low and slow, and it transforms into something that feels… well, kind of magical.
The sweet potatoes get soft and silky, the carrots soak up all that honey-orange goodness, and the prunes? They melt into this jammy glaze that clings to everything. The cinnamon stick adds that cozy holiday smell — you know the one.
It’s sweet but not too sweet. It’s traditional without being fussy. You can dress it up for Rosh Hashanah or just eat it straight from the pot while wearing fuzzy socks and binge-watching something comforting. I won’t judge. Actually, I’ve done it.
Ingredient Notes:
Before you dive in, let’s talk about what makes this tzimmes so good — because each ingredient really pulls its weight here.
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Sweet Potatoes: Go for the orange kind (I like garnet yams). They hold their shape and soak up that syrupy glaze beautifully.
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Carrots: Peel and slice them a little thick — about ½ inch. You want a little bite, not carrot mush.
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Olive Oil or Schmaltz: Schmaltz gives it that old-school, rich depth. Olive oil keeps it lighter and plant-based. Depends on your mood.
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Honey: Good honey makes a difference. Try one with floral or citrus undertones — it ties everything together.
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Prunes: Don’t skip these, seriously. They’re the unsung hero — soft, rich, and they add that depth of sweetness that makes this dish so comforting.
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Orange Juice & Zest: The secret to keeping things bright instead of cloying. That little hit of acidity balances everything.
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Cinnamon Stick: Adds warmth and just a touch of spice. Your house will smell amazing.
Tip from experience: Don’t rush the simmer. Let it take its time. Good things (and syrupy tzimmes) happen slowly.
How To Make Sweet Potato & Carrot Tzimmes?
The beauty of this dish is that it’s as relaxing to cook as it is to eat. It’s slow, soothing — almost meditative if you’re in the right mood.
Step 1: Sauté the carrots.
Start by heating olive oil (or schmaltz — I see you, traditionalists) in a heavy-bottomed pot. Toss in the carrots and let them get a little color for a couple of minutes. That golden edge gives depth later. Then add your sweet potatoes and stir until everything’s glistening and happy.
Step 2: Add the magic.
Pour in orange juice, water, honey, and salt. Stir gently — don’t beat up the veggies. Sprinkle in the prunes and nestle in your cinnamon stick like it’s tucking them in for a nap. The second you do, that smell — oh man. It’s cozy, citrusy, honeyed perfection.
Step 3: Simmer low and slow.
Cover it up and let it simmer for about 12 minutes. Then uncover and let it bubble gently another 30 minutes or so, stirring occasionally. The sauce will thicken into this glossy, sticky glaze that clings to every bite.
Step 4: Taste and tweak.
Give it a quick taste — maybe a pinch more salt, maybe another drizzle of honey. Trust your gut. Finish with orange zest if you like a bright kick. Serve warm and just… bask in that glow.
Storage Options:
This Sweet Potato & Carrot Tzimmes keeps beautifully. In fact, it might even taste better after a night in the fridge. (You know how stew gets richer the next day? Same thing here.)
Once it’s cooled, pop it into an airtight container and refrigerate it for up to five days. Reheat it gently on the stove with a splash of water or microwave it if you’re impatient (no judgment). It also freezes really well for up to two months.
And if you forget about it in the fridge for a few days — don’t worry. The honey practically preserves it. Just warm it up and it’s good as new.
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Variations and Substitutions:
Tzimmes is the kind of recipe that evolves depending on who’s cooking it. Every family’s version is a little different — and that’s the charm.
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Add dried fruit: Apricots, raisins, or even chopped dates all work beautifully.
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Make it nutty: Add toasted pecans or walnuts at the end for a little crunch.
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Swap the sweetener: Maple syrup gives it a deeper, woodsy flavor.
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Add spice: A pinch of nutmeg or ginger gives it a gentle warmth.
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Make it savory: Reduce the honey a bit and add a crack of black pepper. It’s surprisingly good that way.
Cooking is personal — don’t stress about following rules. Your version of tzimmes might just end up better than mine (and if it does, you have to tell me).
What to Serve with Sweet Potato & Carrot Tzimmes?
You’ve got options here. This dish plays nice with so many things.
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Roast chicken or brisket: The sweetness cuts through the richness perfectly.
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Matzo balls or kugel: If you’re going full-on traditional, these are perfect companions.
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Something green: A crisp salad or steamed green beans for a little freshness.
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Grains: Quinoa, couscous, or even mashed potatoes — yes, double starch. Worth it.
And if you eat it straight out of the pot standing over the stove… well, we’ve all been there.
Frequently Asked Questions:
Can I make Sweet Potato & Carrot Tzimmes ahead of time?
Yes, and honestly, you should. The flavors deepen overnight, and it reheats like a dream.
I’m not a prune person — what can I use instead?
Try dried apricots or dates. They’re a little lighter but still bring that sticky sweetness you want.
Can I make this vegan?
For sure. Just use olive oil instead of schmaltz and swap honey for maple syrup or agave.
There’s something beautifully old-fashioned about Sweet Potato & Carrot Tzimmes — it’s the kind of dish that doesn’t shout for attention but quietly fills a room with warmth and memory.
Every time I make it, I think about my grandmother — her wooden spoon, her patience, her knowing smile when she said, “Just wait, it’s not ready yet.” And she was always right. Tzimmes isn’t a dish you rush. It’s one you let happen.
So take your time. Stir slowly. Let the honey bubble and the orange scent fill your kitchen. Eat it with people you love — or by yourself, curled up in a blanket. Either way, it’s comfort in a bowl.
And hey, if you end up making it, I’d love to know — do you go classic with prunes, or do you have your own spin?
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Sweet Potato & Carrot Tzimmes
Ingredients
- 2 tablespoons olive oil or schmaltz
- 1 ½ pounds about 6 large carrots peeled and sliced into ½-inch rounds
- 1 to 1 ¼ pounds 1 extra-large garnet yam or orange sweet potato peeled and cut into 1 ½-inch cubes
- ½ cup orange juice
- ½ cup water
- ¼ cup honey
- ¾ teaspoon kosher salt
- 1 cup unsulphured prunes
- 1 cinnamon stick
- 1 teaspoon orange zest for garnish (optional)
Instructions
Sauté the carrots:
- In a 4 to 5-quart Dutch oven or heavy-bottomed pot, heat the olive oil or schmaltz over medium-high heat. Add the carrots and cook for approximately 2 minutes, stirring occasionally, until lightly golden. Add the sweet potatoes and stir to coat evenly with the oil.
Add liquid and flavorings:
- Pour in the orange juice, water, honey, and salt. Stir gently to combine. Evenly distribute the prunes throughout the pot, pressing them lightly into the liquid. Nestle the cinnamon stick in the mixture. The contents should begin to simmer.
Simmer until tender:
- Cover the pot and reduce the heat to medium-low. Cook for about 12 minutes, or until the sweet potatoes are nearly fork-tender. Remove the lid, stir carefully, and continue to simmer uncovered for approximately 30 minutes. Stir occasionally, allowing the liquid to reduce into a syrup-like consistency.
Adjust seasoning and serve:
- Taste and adjust the seasoning if necessary. Add a touch more salt or honey to preference. Discard the cinnamon stick, garnish with orange zest if desired, and serve warm.
Storage:
- Allow the tzimmes to cool to room temperature before transferring to an airtight container. Refrigerate for up to 5 days. Reheat gently on the stovetop or in the microwave before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
