6 medium carrots (about 1 1/2 pounds), peeled and cut in 3/4-inch dice
3 medium sweet potatoes or yams (about 2 1/4 pounds), peeled and cut in 3/4-inch dice
2 apples, peeled, cored and cut in medium dice
1/4 pound dried pitted prunes, cut in half
1/4 pound dried pitted apricots, quartered
2 tablespoons mild honey
1/2 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
Salt to taste (about 1/2 teaspoon)
1 cup fresh apple juice
1 tablespoon coconut oil
1. Preheat the oven to 375 degrees. Butter or oil a 3-quart baking dish.
2. Place the carrots and sweet potatoes/yams 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 coconut oil and bake another 10 minutes until the top is lightly browned. Remove from the heat, and serve hot or warm.
Yield: Serves eight.
Advance preparation: You can assemble this dish several hours before baking. You can bake it a day or two ahead of serving; reheat it in a medium oven.