Tzimmis

An easy and yummy tzimmis: sweet potatoes and small carrots baked with maple syrup under slices of kishke for an hour.

Dairy-free

Contains: wheat. Based on the ingredients as written; check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Tzimmis of sweet potatoes and carrots baked under slices of kishke in a white baking dish
  • Prep 10 min
  • Cook 1 hr
  • Total 1 hr 10 min

Updated

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Tzimmis is the sweet carrot and sweet potato side dish of the Jewish holiday table, and Sandra Mills calls her version easy and yummy. Prepared sweet potatoes and small carrots go into a deep casserole with the sweet potato seasoning packet, slices of kishke on top and maple syrup poured over everything.

An hour in the oven makes it sticky and caramelized.

Ingredients

  • 1 package of Mrs. Paul's sweet potatoes
  • 1 jar of small carrots, drained
  • 1 strip of kishke
  • 3/4 cup maple syrup

Instructions

  1. Layer. Put the carrots and sweet potatoes in the bottom of a deep casserole. Sprinkle the packet from the sweet potatoes over the top.
  2. Top. Slice the kishke on top and pour the maple syrup over the casserole.
  3. Bake. Bake for 1 hour at 350°F.

Dairy-free

Tips

  • Kishke, a stuffed derma, is sold frozen or refrigerated at kosher markets and many delis.

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