Date: Wed, 14 Dec 94 16:42:11 EST
From: email@example.com (Michele L. Faison)
6 cups raw sweet potatoes, peeled and sliced (about 2#)
(I used 2mm blade on food processor to slice)
6 cups sliced, unpeeled cooking apples, such as Rome (about 1.5#)
1.5 cups scraped, sliced carrots
1 cup small, pitted prunes, cut in half
(spray Pam on kitchen shears)
2 t grated orange peel (colored zest only--about 1 orange)
1/4 c unsweetened orange juice (about 1 orange)
1/4 c honey (I successfully omitted recently)
2 T light brown sugar (I used 1 T)
Dusting of ground cinnamon or cinnamon and ground ginger
Preheat oven to 350. Prepare 9x13 baking pan with spray coating.
Layer half of the potatoes in bottom of pan, overlapping edges.
Repeat with half of apples, then spread over these 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.
(I baked 1.25 hours, and left out overnight with the foil
covering it...it undoubtedly continued to steam until cool).
In successive preparations of this dish, I have found that
the cook has a lot of latitude in the preparation and the
results are still very good. Have fun with the recipe--add
Using a food processor, if available, makes preparation a snap.
Adapted from the holiday '92 issue of Cooking Light.