| 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
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