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1-1/2 pounds carrots (the baby kind that come in a bag)
Peel yams and cut into chunks. Add to carrots
In a large saucepan, melt the butter. Add the carrots and yams and sauté for 5 minutes. Add the brown sugar, water, and orange juice.
Bring to a boil.
Add the rest of the ingredients and lower the heat. Let simmer on low heat for about an hour. At the end of the hour, remove the cover and cook for 20 minutes longer.
Poster's Notes:
Posted by Sandy Calin
Nutritional Info Per Serving: N/A
3 yams or sweet potatoes
6 tablespoons butter or margarine
1 cup water
1/2 cup brown sugar
1 cup orange juice
8 ounces dried apricots
8 ounces prunes
I think I based this recipe on several here. I often make it without the yams, just using carrots, and usually I just use the baby carrots that come ready to eat in a bag, so there is no peeling and cutting involved. The cooking time is pretty flexible. You can leave it on a low heat for up to 2 hours, but it is pretty ready to eat after about an hour.