Jewish Life & Learning

Ingredients

• • 8–10 large carrots, peeled

• • 8 medium sweet potatoes, peeled and halved or 3 large cans of sweet potatoes, drained

• • 1–1½ cups brown sugar

• • ¼ cup margarine

• ¾ cup pitted prunes (about 15–18), quartered

To Prepare

• • Boil whole peeled carrots in a stock pot for 20 minutes, drain and allow to cool.

• • If using fresh sweet potatoes, boil for 25 minutes, drain and allow to cool.

• • Preheat oven to 350 degrees and grease your casserole pan.

• • In a large bowl, mash the sweet potatoes well and then spread evenly into your prepared pan. Sprinkle about ½ of the brown sugar on top and then dot with ½ of the prunes.

• • Grind or grate the cooled carrots and spread evenly on top of the sweet potatoes. Distribute the remainder of the brown sugar over the carrots and dot with the remainder of the prunes.

• • Take small pieces of the margarine and dot the top of the tzimmes.

Bake for 15 minutes uncovered, then cover with foil and bake for another 45 minutes.

Enjoy ~ B’tavon!