Tzimmes Souffle
Elevate your holiday table with a delightful Tzimmes Souffle, a creative twist on the traditional Jewish sweet casserole. This light and airy dish combines the earthy sweetness of mashed sweet potatoes and carrots with the tangy brightness of dried apricots and raisins, all enhanced by warm spices like cinnamon and nutmeg. A touch of honey and fresh orange juice brings the flavors together, while whipped egg whites create a fluffy, cloud-like texture. Perfect for Rosh Hashanah, Passover, or any celebratory meal, this Tzimmes Souffle is baked to golden perfection and makes a stunning side dish or vegetarian main. Easy to prepare yet irresistibly elegant, it’s a crowd-pleaser that will have everyone asking for seconds!
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Recipe Information
Ingredients
- 3 medium, peeled and diced sweet potatoes
- 2 large, peeled and sliced carrots
- 0.5 cup, chopped dried apricots
- 0.5 cup raisins
- 0.25 cup honey
- 0.5 cup, freshly squeezed orange juice
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 4 tablespoons, melted unsalted butter
- 4 large, separated eggs
- 2 tablespoons all-purpose flour
Instructions
Preheat your oven to 375°F (190°C). Butter a 2-quart souffle dish or casserole dish and set aside.
In a large pot, bring water to a boil and add the diced sweet potatoes and sliced carrots. Cook for 15 to 20 minutes or until both are tender when pierced with a fork. Drain well.
Transfer the cooked sweet potatoes and carrots to a large mixing bowl and mash them until smooth. Allow them to cool slightly before proceeding.
Stir in the dried apricots, raisins, honey, orange juice, cinnamon, nutmeg, salt, and melted butter. Mix until well combined.
Separate the egg yolks from the egg whites. Add the yolks to the sweet potato mixture along with the flour. Mix thoroughly to ensure everything is evenly distributed.
In a separate clean bowl, use an electric mixer to beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the sweet potato mixture in three batches, using a rubber spatula. Be careful not to deflate the egg whites.
Pour the mixture into the prepared souffle dish, smoothing the top gently with the spatula.
Bake in the preheated oven for 40 to 50 minutes, or until the souffle has risen and the top is golden brown. Avoid opening the oven door during the baking process, as the souffle may collapse.
Once baked, serve the Tzimmes Souffle immediately for the best texture and flavor. Enjoy!
Nutrition Facts
Calories |
1731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.7 g | 88% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 868 mg | 289% | |
| Sodium | 1812 mg | 79% | |
| Total Carbohydrate | 258.5 g | 94% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 153.3 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 402 mg | 31% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2060 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
