Sweet Potato & Carrot Tzimmes

[Guest guest]

1 pound carrots

6 sweet potatoes

1/2 cup pitted prunes (optional)

1 cup orange juice

1/2 cup honey or brown sugar

1/2 tsp salt

1/4 tsp cinnamon

2 Tbsp. margarine

1 20 oz. can pineapple chunks, drained

1 11 oz. can mandarin oranges, drained

 

Peel carrots and cut into 1-inch slices. Peel and slice sweet

potatoes into 1/2 inch slices. In a 3-quart saucepan cook carrots

and sweet potatoes in boiling, salted water to cover, until tender

but firm. Drain carrots and sweet potatoes and place in 3-quart

casserole with prunes. Combine gently.

 

Preheat oven to 350.

 

Mix orange juice, honey, salt and cinnamon. Pour evenly over

casserole. Dot top with margarine. Bake covered, for 30 minutes.

Uncover, stir gently, add pineapple chunks and mandarin oranges and

bake another 10 minutes.

 

Variation: cook ingredients listed, in pot, using juice from

pineapple and mandarin oranges in place of water.

 

USE: 3-quart saucepan and 3-quart casserole

YIELDS: 8 servings