This delicious, colorful, sweet, fall vegetable casserole dish is one I get requested to make at Thanksgiving!

I originally got a similar recipe from my sister, Annie who introduced me to this great dish! Then my co-worker SaraGail made this every fall for a teachers’ luncheon during Rosh Hashanah. And she served the traditional beef brisket with it. A sweet New Year, Happy Rosh Hashanah indeed! Tzimmes in Yiddish means “a big fuss”!

Traditionally, it is sweetened with honey. And carrots are a must! This is an Americanized version that we like. There are many variations with dates, figs, apricots, orange juice, to name a few! This recipe is such a tasty combination of just 2 root vegetables, prunes, and pineapple chunks covered with a sweet syrup. That’s it! You can add another vegetable of your choice, change or add a different fruit… there is plenty of syrup in this recipe.

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A sweet New Year! Happy Fall!


A delicious vegetable casserole of root vegetables, prunes, and pineapple casserole! It is so tasty! I get requests for this every Thanksgiving! Great year-round, too!
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Prep Time25 minutes
Cook Time1 hour 30 minutes
Course: Side Dish
Cuisine: Jewish
Servings: 6
Calories: 170


  • Two-quart casserole dish
  • aluminum foil


  • 1 sweet potato large
  • 5 carrots cut into 2-inch chunks
  • ½ can(15 ounces) pineapple chunks drained, reserve the juice
  • ½ pkg.(12 ounces) prunes pitted, (about 9 prunes)
  • 1 tablespoon cornstarch
  • 5 tablespoons pineapple juice
  • ¾ cup brown sugar
  • teaspoon salt


  • Preheat the oven to 350°.
  • Cut the sweet potatoes into thick slices.
  • Steam the chunks of carrots in the microwave for 6 minutes, or until they are semi-hard when you prick with a fork.
  • In a 2-quart casserole dish, mix the sweet potato slices, carrots, pineapple, and prunes together. Set aside.
  • In a small bowl, use a wire whisk to whisk together the cornstarch, pineapple juice, brown sugar, and salt to make a syrup.
  • Use a rubber spatula to mix in the syrup with the sweet potatoes, carrots, pineapple chunks, and prunes, covering everything with the syrup.
  • Cover the casserole dish with aluminum foil and seal it around the edges. Bake it at 350° for 1 hour.
  • Lift the aluminum foil. Stir it. Seal the aluminum foil back on top and bake it for another ½ hour.


GREAT served with beef or poultry.
THIS is a special casserole for Thanksgiving, too! 
Calories: 170kcal | Carbohydrates: 42g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 112mg | Potassium: 343mg | Fiber: 3g | Sugar: 32g | Vitamin A: 13837IU | Vitamin C: 5mg | Calcium: 53mg | Iron: 1mg

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