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    Sweet Potato and Carrot Casserole

    Source of Recipe


    1 md onion, diced
    1 tb margarine or olive oil
    2 c carrots, diced
    4 c sweet potatoes, peeled and diced
    1 c prunes, pitted
    3 tb fresh lemon juice
    1/2 ts lemon peel, finely grated
    1/4 c honey or brown rice syrup
    1/2 ts cinnamon
    pinch freshly grated nutmeg
    pinch sea salt
    1/4 c water

    Preheat oven to 325 degrees and lightly oil a casserole dish.

    Saute onions in margarine until golden, about 5 to 8 minutes.

    In a large bowl, combine onions with remaining ingredients except
    water and spoon into casserole dish.

    Add water, cover and bake until vegetables are tender, about one
    hour. Serve hot.




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