| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| American | 8 | Servings | ||
INGREDIENTS
| 10 | Carrots, peeled and cut into | |
| 1" slices | ||
| 2 | lb | Sweet potatoes, peeled and |
| cut into 1" dice | ||
| 1/2 | c | Pitted prunes |
| 1/4 | c | Chopped pitted dates |
| 1/4 | c | Honey |
| 1/4 | t | Cinnamon |
| 1/4 | t | Nutmeg |
| 1 1/2 | t | Grated orange peel |
| 1 | c | Orange juice |
| 1 | T | Margarine |
INSTRUCTIONS
Source: The Jewish-American Kitchen by Raymond Sokolov (KFP, Pareve) Cook the carrots and sweet potatoes in boiling water to cover for 10 minutes, until barely tender. Drain. Preheat the oven to 350:F. Combine the carrots and sweet potatoes with all the remaining ingredients except the butter or margarine. Turn the mixture into a shallow 3-quart baking dish. Dot the top with the margarine and bake for 30 minutes. If the top becomes too brown, cover with foil. Posted to JEWISH-FOOD digest V97 #033 by Brian Mailman <bmailman@hooked.net> on Jan 27, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 209
Calories From Fat: 18
Total Fat: 2.1g
Cholesterol: 1.1mg
Sodium: 95.8mg
Potassium: 618.3mg
Carbohydrates: 47.3g
Fiber: 5.7g
Sugar: 23.7g
Protein: 2.8g