CARROT AND SWEET POTATO TSIMMIS

Tsimmis has nostalgia for some people and is a comfort food.  Tsimmis can be a combination of meat, vegetables and fruit, is usually sweet and can be eaten as a side dish or even as a dessert.  This tsimmis includes carrots, sweet potatoes, prunes, apricots and pineapple.  It has lots of fibre and tastes terrific.  I didn't add raisins this time and its absence was not noticed.  You can freeze portions after it is baked for future meals.

Ready to go into the oven for baking.

INGREDIENTS:

1 cup pitted prunes
1 cup dried apricots
1/3 to 1/2 cup raisins
2 lbs carrots, peeled, and sliced
1 large sweet potato, peeled, and cubed
1/2 cup honey (to taste)
14 oz (398 ml) pineapple chunks, drained, reserve 1/2 cup juice
1/2 cup orange juice
salt and pepper to taste
1 tsp cinnamon

DIRECTIONS:

Boil water in a small pot, turn off the heat and add prunes, apricots and raisins.  Let stand for 30 minutes.  Drain well.  Meanwhile cook the carrots and sweet potato in a large pot until tender but still firm (about 15 minutes).  Drain well.  Using a large mixing bowl or the large pot used to cook the carrots and potatoes, gently combine all of the ingredients except the pineapple chunks.  Place the mixture in a 3 quart casserole dish and bake covered at 350 degrees F for 30 to 35 minutes.  Stir in the pineapple chinks and bake uncovered for 15 more minutes, basting once or twice.  Serves 10.  This dish freezes and reheats well.

Modified from MealLeaniYumm by Norene Gilletz