October 27, 2017
Dinner, Side Dishes, Dairy,
Vegetables, Carrot, Sweet Potato/Yam, North American, Budget-Friendly, Cooking For A Crowd, Entertaining, Fall/Autumn, Sunday Dinner, Thanksgiving, Winter, Oven Roast, Stove Top, Gluten-Free, High Fiber, No Eggs, Vegetarian, Make it from scratch, Kosher Dairy more
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"This particular recipe was found in TOH Annual Recipes 2016, and it was sent to them by Gloria Mezikofsky of Wakefield ,Massachusetts. Before making I read the reviews on the TOH site,and I found a few shortcuts that made the recipe much simpler to make.For just the two of us,the recipe was reduced by half. In the original recipe, she cooked the potatoes and carrots at two separate times, the way that I did it 20 minutes were knocked off the prep time. In the cook time, I listed both prep and oven times. Posted to " ZAAZ " on 10/27/17. " Keep Smiling :)"
In a small bowl,cover raisins with hot water set aside for 30 minutes and preheat oven to 375 degrees.
Place the sweet potatoes & carrots into a very large pot or a Dutch oven ,and just enough water to cover the vegetables.
Bring to a boil and reduce heat to medium heat then cook uncovered until tender,about 20 to 25 minutes.
Drain and place into a greased 9 x 13 inch baking dish.
Drain the raisins ,and in a small pan melt butter and add raisins.
Add brown sugar and orange juice, making sure all the sugar in dissolved then pour over veggies.
Bake uncovered for 25 to 30 minutes or until bubbly.
If you like,occasionally baste the vegetables with the sauce.
Let stand for 10 minutes and stir before serving.
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