Update my dinner status, I'm making this tonight.
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Source: _The Jewish-American Kitchen_ by Raymond Sokolov (KFP, Pareve) Cook the carrots and sweet potatoes in boiling water to cover for 10 minutes, until barely tender. Drain. Preheat the oven to 350:F. Combine the carrots and sweet potatoes with all the remaining ingredients except the butter or margarine. Turn the mixture into a shallow 3-quart baking dish. Dot the top with the margarine and bake for 30 minutes. If the top becomes too brown, cover with foil. Posted to JEWISH-FOOD digest V97 #033 by Brian Mailman on Jan 27, 1997.
