Originally published on JewishBoston.com.
Tzimmes is an Ashkenazi specialty generally associated with Rosh Hashannah due to its sweetness. There are as many variations on tzimmes as there are Jews, but the common threads are that it’s a sweet dish made from carrots and whatever else you want to throw in. A common version is “tzimmes with flanken,” featuring short ribs to add a meaty savor.
Tzimmes has a reputation for being a big pain in the neck to make — so much so that the phrase “to make a tzimmes” is synonymous with “to make a big deal” out of something. But my family’s recipe is so simple, it’s almost embarrassing to call it a recipe. Even so, it’s delicious and is always a hit when served at holiday meals and potlucks. Better yet, it freezes well and reheats even better.
And since my tzimmes relies on sweet potatoes, an autumnal vegetable if there ever was one, it’s perfect for Sukkot, our fall harvest festival. But honestly, I serve it year-round.
2 large (29 oz.) cans of cut sweet potatoes or yams
2 15-oz. cans of carrots (I like canned whole baby carrots)
1 frozen kishke, thawed (feel free to substitute vegetarian kishke)
Maple syrup and cinnamon, to taste
Optional: raisins, prunes or other dried fruit
Preheat your oven to 350 degrees. Drain most of the liquid out of the cans of vegetables, then mix the vegetables in a casserole dish. If you’re including dried fruit, add it now. Add liberal amounts of maple syrup and cinnamon. Toss to coat. Slice kishke, laying rounds across the top of the casserole to cover. Bake for 45 minutes, or until the kishke is browned and the casserole is bubbling.
Tzimmes photography used under Creative Commons license from Flickr user Edsel L.
3 lbs shredded potatoes [see note below]
6 eggs
8 eggs separated (bring eggs to room temperature first)
A week or two ago, I posted a recipe that foolishly claimed to be 
, but please don’t blame him for this video.
David Levy 