Sweet Potato And Prune Casserole recipe

8 servings

6 sweet potatoes

1 (16 ounce) jar stewed prunes

3/4 cup honey

3/4 teaspoon ground cinnamon

1 teaspoon salt

1 fluid ounce prune juice

2 tablespoons lemon juice

1/4 cup pareve margarine, melted

Pierce sweet potatoes, and place on a baking sheet.

Bake in a preheated 425 degrees F (220 degrees C) for 1 hour, or until tender.

Cool until sweet potatoes can be easily handled.

Peel, and cut into 1/4 inch thick slices.

In a small bowl, combine honey, cinnamon, salt, lemon and prune juice, and melted margarine.

Cut prunes in half, and remove pits.

In a casserole dish, arrange alternating layers of potatoes and prunes.

Spoon honey mixture over each layer.

Bake at 350 degrees F (175 degrees C) for 45 minutes, basting occasionally with liquid in casserole dish.