Sweet Potatoes With Tsimmes Glaze
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 4small sweet potatoes (6 to 8 ounces each), halved lengthwise
- 1tablespoon olive oil
- Kosher salt and black pepper
- 2navel or Cara Cara oranges, zested and juiced
- 1tablespoon fresh lemon juice
- 3tablespoons honey
- ½teaspoon ground cinnamon
- 1(1½-inch) piece of fresh ginger, peeled and cut into fine slivers
- ½cup bite-size pitted prunes, quartered
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
194 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 43 grams carbohydrates; 5 grams dietary fiber; 22 grams sugars; 2 grams protein; 486 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Position a rack on the lower third of the oven and heat oven to 400 degrees. Line a sheet pan with foil.
- Step 2
Rub the sweet potatoes with the oil and season with salt and pepper. Arrange on the pan cut sides down and roast on the low rack until nicely browned on the cut sides and a paring knife inserted meets no resistance, 30 to 40 minutes. If they are getting too dark on the cut sides but are not yet done, turn them over.
- Step 3
Meanwhile, combine the orange juice, half of the orange zest, lemon juice, honey, cinnamon, ginger, prunes and a big pinch of salt in a small saucepan. Bring to a boil, then turn down the heat to maintain a steady, low simmer. Cook, stirring and smashing a few prunes against the pan occasionally, until thick and syrupy about 15 minutes. Cover to keep warm.
- Step 4
Arrange sweet potatoes on a serving platter cut sides up and spoon the glaze over top, rewarming with a splash of water to loosen, if needed. Sprinkle the remaining orange zest over the top.
Private Notes
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Cooking Notes
Sandy J
Because its based on tmisses recipe which is a sweet vegetable dish.
Beth
Why add honey?
sg baltimore
If you want to make this dish and advance, What would you recommend in terms of timing and reheating?
john
Found that we like a little depth to the flavor of the orange sauce, so we added fresh ground puma pepper to the cinnamon seasoning blend.
Shelli
For sweetness of course and because it is traditional for Rosh Hashanah and a symbol of hope and because it tastes good
Deena
Absolutely wonderful dish that I made for our COVID Seder for two. It's luxurious and delicious. It will become a regular addition to my Rosh Hashana and Passover feasts, since it is reminiscent of traditional Ashkenazi holiday tradition. Thank you for this one.
bether
What a fun take on tsimmes. Made it yesterday for our Seder and everyone loved it. I used 3 different kinds of sweet potatoes, Japanese purple included.
Heather
There has been tsimmes on my Seder table my whole life and no one really cares for it except my Mom. This was such a hit and even she said she liked this better!
Betsy
This is a hit at our Seder table. I have made the glaze a full day in advance and see no reason why it couldn’t be two days. So far, I have roasted the sweet potato halves just before dinner - but maybe those could be made ahead too? Has anyone tried that?
almendrados
Thinking about this for Thanksgiving. I guess mini marshmallows don’t go with taimmes but if I skip the marshmallows…
bether
What a fun take on tsimmes. Made it yesterday for our Seder and everyone loved it. I used 3 different kinds of sweet potatoes, Japanese purple included.
dimmerswitch
Made per recipe with exception of reducing honey to 2T. It was perfect for us. Other than that, wouldn't change a thing. I join Deena in her comment that this is a luxurious and delicious dish. So simple to prepare. Some have asked if this can be made ahead. I made the glaze / sauce a couple of hours ahead, covered and left room temp then rewarmed on low with a splash or two of water when the sweet potatoes came out of the oven.
elana
Can u make this sauce a few days ahead?
lolo
Such a delicious recipe! As it was only myself, I halved the recipe. I don't care for prunes, so I used dried apricots instead.
Deena
Absolutely wonderful dish that I made for our COVID Seder for two. It's luxurious and delicious. It will become a regular addition to my Rosh Hashana and Passover feasts, since it is reminiscent of traditional Ashkenazi holiday tradition. Thank you for this one.
Kelly
I haven’t any prunes. Would dates do...maybe with less honey?
Anne
Outstanding way to do sweet potatoes. A splash of pomegranate molasses to balance the honey, but still sweet.
BabsD
No prunes but it was still good.
Tani
Made it as written using 2 juiced oranges and all the zest. It was wonderfully flavored. Served it with roast lamb and quinoa. Definitely a keeper!
SJ
This was fabulous. I wouldn’t change a thing.
Diana Tokaji
How much orange zest please - ALL the zest from the two oranges? Great recipes!
sg baltimore
Can this be made in advance?
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