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from the kitchen of Sharmagne Leland-St. John

6 cups raw sweet potatoes, peeled and sliced
6 cups sliced, cooking apples
1 1/2 cups carrots, sliced
1 cup small, pitted prunes, cut in half
2 teaspoons grated orange peel
1/4 cup fresh squeezed orange juice
1/4 cup raw honey
2 tablespoons light brown sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger

Preheat the oven to 350 degrees.
Coat a 9x13 baking pan with a nonstick spray. Layer half
of the potatoes in the bottom of the pan, overlapping the edges.
Repeat with half of the apples, then spread over this half of the
carrots and prunes. Repeat layers. Combine remaining ingredients
and drizzle evenly over the layers. Cover tightly with a sheet of
aluminum foil. Cut 10 one-inch slits so steam may vent.
Bake for 1 to 1 1/2 hours or until dish is steamed and tender.


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