9 medium carrots (about 1 pound), peeled
4 sweet potatoes (about 2 pounds)
1 cup bite-size pitted prunes 9about 6 ounces)
1 cup dried apricots (about 5 ounces)
2 tabelspoons fresh squeezed lemon juice
1/3 cup fresh orange juice (not from concentrate)
1/4 cup honey
1 teaspoon ground cinnamon
2 1/2 teaspoons orange zest ( from 1 orange)
1/4 teaspoon salt
- Preheat oven to 350 degrees. Cut carrots into 2 - inch pieces. Bring a large saucepan of water to a boil and lower heat to medium; add sweet potatoes in their skins and cook for 20 minutes, adding the carrots after 10 minutes. Drain in a colander and set aside until cool enough to handle.
- Peel sweet potatoes and cut into 1 - inch chunks. Place in al large bowl along with carrots and remaining ingredients. Mix well and transfer to a 2-quart baking dish.
- Cover with foil and bake for 30 minutes, basting with pan juices after 15 minutes. Remove from oven and serve immediately.
Yield: serves 10.
