| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables, Side dish, Passover | 8 | Servings | |
INGREDIENTS
| -MICHELE BERNSTEIN (GGXT13A) salted water | ||
| 6 | md | Sweet potatoes peeled/diced; about 3 lbs |
| 1 | lb | Carrots |
| 1/2 | c | Pitted prunes; halved |
| 1 | c | Orange juice |
| 1/4 | c | Brown sugar |
| 1/2 | ts | Cinnamon |
| 2 | tb | Butter or margarine |
| 20 | oz | Can pineapple chunks |
| 1 | c | Mandarin orange pieces; drained. |
INSTRUCTIONS
1. In a large pot bring water to a boil. Add potatoes and carrots and simmer; uncovererd about 15 min. or until tender. Drain and mash. Place in greased 6 qt. casserole with the prunes. 2. Preheat oven to 350 deg. Combine orange juice, brown sugar and cinnamon Pour over the sweet potatoes. Bake, covered for 30 min. Uncover and taste. If the tzimmes tastes sweet enough, dot with margarine or butter and bake, uncovered 15 min. more. Otherwise add pineapple and oranges, then dot with butter or margarine and bake an additional 15 min. Yield: 8 to 10 servings ENJOY! Good hot or cold Formatted by Elaine Radis; 3/92 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”