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Potato Tzimmes
This recipe is kosher for Passover.
Potato Tzimmes Eileen Goltz | Pareve or Dairy
1 hour, 15 minutes 30 minutes
45 minutes
8 to 10 servings

  • 2 lbs. of large carrots, peeled and cut into 1" slices
  • 2 lbs. sweet potatoes, peeled and cut into 1" cubes
  • 2 lbs. white potatoes,* peeled and cut into 1" cubes
  • 5 cups water
  • 1 cup coarsely-chopped prunes
  • ¼ cup honey
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cinnamon
  • Rind of 1 large lemon, finely grated
  • 1 cup water
  • 1 Tablespoon butter or margarine

  1. Preheat the oven to 350°F.
  2. Cook the carrots in boiling water for 5 minutes. Add all of the potatoes to the pot and boil for an additional 5 minutes.
    At this point the vegetables will barely seem tender - don’t worry.
  3. Drain the potatoes and carrots well. Add the prunes, honey, nutmeg, cinnamon, lemon rind and 1 cup of water to the mix.
  4. Pour the mixture into a greased 3-quart baking dish (should be shallow rather than deep). Dot the top with the butter or margarine.
  5. Bake for 1/2 hour.
    If tzimmes seems to be turning brown, cover loosely with aluminum foil.

*Any white potatoes work fine, I use russet for this recipe.