Sweet Potato, Carrot, and Dried Fruit Casserole
- Ready In:
- 1hr 40mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 6 medium carrots, peeled and cut in 3/4-inch dice (about 1 1/2 pounds)
- 3 medium sweet potatoes, peeled and cut in 3/4-inch dice (about 2 1/4 pounds)
- 2 granny smith apples, peeled, cored and cut in medium dice
- 1⁄4 lb pitted prunes, cut in half
- 1⁄4 lb pitted apricot, quartered
- 2 tablespoons mild honey, like clover
- 1⁄2 teaspoon freshly grated nutmeg
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon salt
- 1 cup fresh orange juice
- 1 tablespoon unsalted butter
directions
- Preheat the oven to 375 degrees. Butter or oil a 3-quart baking dish.
- Place the carrots and sweet potatoes in a steamer set above 1 inch of boiling water, and steam for five to 10 minutes, until just tender. Drain and toss with the remaining ingredients in a large bowl. Combine well, and scrape into the prepared baking dish.
- Place in the oven, and bake 40 to 50 minutes, stirring every 15 minutes, until the sweet potatoes and carrots are thoroughly tender.
- Dot the top with butter, and bake another 10 minutes until the top is lightly browned.
- Remove from the heat, and serve hot or warm.
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