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Sweet Potato & Carrot Tzimmes
1 pound carrots
6 sweet potatoes (3 pounds)
1/2 cup pitted prunes
1 cup orange juice
1/2 cup honey or brown sugar
1/2 tsp salt
1/4 tsp cinnamon
2 Tbsp. margarine
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, and bake another 10 minutes.
YIELDS: 6-8 servings