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.