| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 6 | c | Raw sweet potatoes, peeled |
| and sliced about 2 | ||
| 6 | c | Sliced, unpeeled cooking |
| apples such as Rome | ||
| about 1.5 | ||
| 1 1/2 | c | Peeled, sliced carrots |
| 1 | c | Small, pitted prunes cut in |
| half or raisins | ||
| 2 | t | Grated orange peel |
| 1/4 | c | Orange juice |
| 1/4 | c | Honey, can be omitted |
| 1 | T | Light brown sugar |
| 1/2 | t | Ground cinnamon |
INSTRUCTIONS
Preheat oven to 350. Prepare 9x13 baking pan with spray coating. Layer half of the potatoes in bottom of pan, then half of the apples, and half of the carrots and prunes. Repeat layers. Combine remaining ingredients and drizzle evenly over the layers. Cover securely with a sheet of aluminum foil. Pierce with 8 1" slits as steam vents. Bake for 1 - 1.5 hours, or until steamed and tender. If you eat this on Rosh Hashana, you are guaranteed to have a sweet year. Posted to EAT-LF Digest by Zahava Koren <zkoren@euler.ecs.umass.edu> on Sep 7, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 545
Calories From Fat: 11
Total Fat: 1.4g
Cholesterol: 0mg
Sodium: 142.8mg
Potassium: 1847.4mg
Carbohydrates: 141.2g
Fiber: 17.2g
Sugar: 39.6g
Protein: 6.3g