Title: Dried Fruit and Vegetable Casserole
Categories: Ethnic Jewish Seder
Yield: 12 Servings

3	lg	Sweet potatoes; peeled and thinly sliced
4	lg	Carrots; thinly sliced
1	sm	Butternut squash; peeled, seeded, and thinly sliced
1/4	c	Dark raisins
1/2	c	Pitted prunes
1/2	c	Dried apricots; coarsely chopped
1/4	c	Dates; coarsely chopped
		Grated rind of one orange
		Juice of one orange
2	tb	Brown sugar; packed
1/4	c	Honey

Grease a 9-by-13" baking pan. Preheat oven to 350 degrees. Layer the sweet potatoes, carrots, squash, raisins, prunes, apricots and dates. Sprinkle the top with orange rind, juice, brown sugar and honey. Bake for 1 1/2 hours, or until all vegetables are very tender.

Per serving: 156 cal; 2g prot, 39g carb, .2g fat (1%)

Source: Miami Herald 3/30/95 Formatted 4-6-95

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