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Vegan Jewish Sweet Potato Tzimmes Recipe


Vegan Jewish Sweet Potato Tzimmes

Vegan Jewish Sweet Potato Tzimmes

© Susan Voisin for Sterling Publishing Co., Inc., used with permission.
This recipe for vegan Jewish sweet potato tzimmes is from Nava Atlas' "Vegan Holiday Kitchen" (Sterling Publishing Co., Inc., 2011). It is gluten-free and soy-free and can be made nut-free by eliminating the walnuts. This side dish is served year-round but especially for Rosh Hashanah.

Atlas says, "In Yiddish, tzimmes means a big fuss or commotion. Fortunately, this mélange of sweet vegetables and dried fruits is not much of a fuss to make, and is a signature holiday dish."

Here are two more recipes from Nava Atlas' "Vegan Holiday Kitchen" -- Vegan Matzo Ball Soup Recipe and Vegan Jewish Honey Cake Recipe.

Here is a larger photo of Vegan Jewish Sweet Potato Tzimmes.

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Yield: 6-8 serving Vegan Jewish Tzimmes


  • 2 tablespoon olive oil or other healthy vegetable oil
  • 1 large red onion, quartered and thinly sliced
  • 3 large carrots, peeled and sliced
  • 3 large sweet potatoes, cooked or microwaved, then peeled and sliced
  • 1 large pear, peeled, cored, and sliced
  • 1/2 cup chopped dried prunes
  • 1/4 cup chopped dried apricots
  • 2/3 cup orange juice, preferably fresh
  • 1 1/2 teaspoons cinnamon
  • 2 teaspoons minced fresh or jarred ginger
  • 1 teaspoon salt
  • 1/4 teaspoon nutmeg (or 1/2 teaspoon freshly grated)
  • 1/3 to 1/2 cup finely chopped walnuts for topping, optional


  1. Heat the oven to 350 degrees. Heat the oil in a large skillet. Add the onion and sauté over medium heat until translucent. Add the carrots and continue to sauté until the onion is golden. Combine with the remaining ingredients except the walnuts in a mixing bowl and stir until thoroughly mixed. Don’t worry if the potato slices break apart.

  2. Oil a shallow 2-quart baking dish. Pour in the sweet potato mixture and pat in evenly. Sprinkle the optional walnuts over the top. Bake for 45 minutes, or until the top begins to turn slightly crusty. Serve hot.
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