Ingredients

5 pounds sweet potatoes, peeled and sliced 1/4" thick
4 large carrots, pared and sliced
4 cups apricot nectar
1/2 cup chopped dried apricots
1/4 cup pitted prunes
1 cup chicken broth
6 tablespoons pareve margarine
2 tablespoons brown sugar
1/4 cup honey
1 1/2 teaspoons kosher salt
1/2 teaspoon cinnamon
1/2 teaspoon ground pepper

Directions

1. Combine nectar, broth, margarine, apricots, brown sugar, honey, salt, cinnamon and pepper into a large saucepan and heat until margarine melts.
2. Add sweet potatoes and carrots and bring to a boil. Cover and cook until potatoes begin to soften, about 15 minutes.
3. Using slotted spoon, transfer potatoes and carrots to greased 13 x 9 inch baking dish.
4. Add prunes to baking dish and cover with remaining juices from pot. Press firmly to compact, cover with heavy foil and bake for 30 minutes at 400 degrees (F).
5. Uncover and bake until potatoes are tender and beginning to brown on top, about 55 minutes.
6. Let stand 15 minutes.

No comments posted yet.