Sweet Potato & Carrot Tzimmes
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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.
