Tzimmes
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!
Servings:
Calories: 170
Equipment
- Two-quart casserole dish
- aluminum foil
Ingredients
- 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
- ⅛ teaspoon salt
Instructions
- 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.
EXTRA TIP:
GREAT served with beef or poultry.
THIS is a special casserole for Thanksgiving, too!
Nutrition
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