Sweet potatoes and prunes, what a lovely combo. And what happens to them in this wonderful casserole is great. Cooked potatoes and sliced prunes are layered in a casserole with a honey, lemon, cinnamon, butter sauce. Forty-five minutes of baking does the
INGREDIENTS (for 8 servings):
- 6 sweet potatoes
- 1 (16 ounce) jar stewed prunes
- 3/4 cup honey
- 3/4 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 fluid ounce prune juice
- 2 tablespoons lemon juice
- 1/4 cup pareve margarine, melted
PREPARATION:
Pierce sweet potatoes, and place on a baking sheet. Bake in a preheated 425 degrees F (220 degrees C) for 1 hour, or until tender. Cool until sweet potatoes can be easily handled. Peel, and cut into 1/4 inch thick slices.
In a small bowl, combine honey, cinnamon, salt, lemon and prune juice, and melted margarine.
Cut prunes in half, and remove pits. In a casserole dish, arrange alternating layers of potatoes and prunes. Spoon honey mixture over each layer.
Bake at 350 degrees F (175 degrees C) for 45 minutes, basting occasionally with liquid in casserole dish.