Yield: 6 servings
|1 large||Onion flakes; peeled & sliced|
|3 mediums||Sweet potatoes; peeled, cut into 1"|
|1 cup||Whole prunes|
|½ cup||Dried apricot halves|
|1||Orange; juice of|
|1||Lemon; juice of|
|2 tablespoons||Unbleached white flour|
|¼ cup||Brown sugar|
|2 tablespoons||Butter or margarine; cut into small pcs|
Preheat oven to 325 F and spray a 2-quart capacity casserole dish. In a large bowl, combine onion, sweet potatoes, prunes, and apricots. In a small bowl, combine orange and lemon juices, flour, cinnamon, nutmeg, and salt; mix until smooth. Pour sauce over sweet potato mixture and toss to coat.
Transfer to casserole, sprinkle with brown sugar, and dot with butter.
Cover tightly with foil and bake until potatoes are very tender, about 1 hour 15 minutes.
By "Karen C. Greenlee" <greenlee@...> on Mar 14, 1999.
NOTES : This is a lighter version of an old-fashioned Jewish dish traditionally served on Rosh Hashanah.
Recipe by: Veggie Life, January, 1999 Converted by MM_Buster v2.0l.