Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Orange | 1 medium (131g) | 62 |
| Mandarin Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Water | not in our table | 0 |
| Prune | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 12 cup -salted water
- 6 med Sweet potatoes peeled/diced, about 3 lbs
- 1 lbs Carrots
- 1/2 cup Pitted prunes, halved
- 1 cup Orange juice
- 1/4 cup Brown sugar
- 1/2 tsp Cinnamon
- 2 tbsp Butter or margarine
- 20 oz Can pineapple chunks
- 1 cup Mandarin orange piece dsrained.
- =
Directions
In a large pot bring water to a boil.
Add potatoes and carrots and simmer; uncovererd about 15 min. or until tender.
Drain and mash.
Place in greased 6 qt. casserole with the prunes.
Preheat oven to 350 deg.
Combine orange juice, brown sugar and cinnamon pour over the sweet potatoes.
Bake, covered for 30 min. uncover and taste.
If the tzimmes tastes sweet enough, dot with margarine or butter and bake, uncovered 15 min. more.
Otherwise add pineapple and oranges, then dot with butter or margarine and bake an additional 15 min.