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Sweet Potato & Prune Tzimmes

by Sally Bernstein

Serves 6

1 lb. baby carrots
1 29 oz. can sweet potatoes
½ lb. pitted prunes
¼ cup brown sugar
6 oz. orange juice
½ tsp. cinnamon
4 Tbsp. butter

Parboil the carrots. Drain. In a 2½ quart casserole arrange the sweet potatoes, carrots and prunes and top with sugar, orange juice and cinnamon. Dot with butter and cook in a 350º oven for 45 minutes covered and 15 minutes uncovered.


©Sally Bernstein, 2006

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