2 pounds of large carrots, peeled and cut down to 1” slices
2 pounds sweet potatoes, peeled and cut to 1” cubes
2 pounds white potatoes (any work fine, I use russet) peeled and cut to 1” cubes
5 cups water
1 cup coarsely chopped prunes
1/4 cup honey
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 large lemon’s rind, finely grated
1 cup water
1 tablespoon butter or margarine
Preheat the oven to 350. Cook the carrots in boiling water for 5 minutes.
Then add all of the potatoes to the pot and boil for an additional 5 minutes.
At this point the vegetables will barely seem tender – don’t worry. Drain the potatoes and carrots well. Add the prunes, honey, nutmeg, cinnamon, lemon rind and 1 cup of water to the mix. Pour the mixture this into a greased 3 Qt. baking dish (should be shallow rather than deep). Dot the top with the butter or margarine. Bake for 1/2 hour. If you feel it is browning cover it loosely with aluminum foil. Serves 8 to 10.