Holiday Carrots And Sweet Potatoes Recipe


Difficulty LevelEasyHealth IndexHealthy
MethodMain Ingredient


 Carrots3 Medium, peeled and diced
 Sweet potato1 Large, peeled and diced
 Butter/Margarine2 Tablespoon
 Black pepper1⁄4 Teaspoon
 Pitted prunes1⁄2 Cup (8 tbs)
 Honey1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 935 Calories from Fat 221

% Daily Value*

Total Fat 25 g38.8%

Saturated Fat 15.6 g77.8%

Trans Fat 0 g

Cholesterol 64.5 mg

Sodium 226.2 mg9.4%

Total Carbohydrates 182 g60.5%

Dietary Fiber 20.3 g81.1%

Sugars 116.5 g

Protein 8 g15.8%

Vitamin A 1080.4% Vitamin C 148.5%

Calcium 23.3% Iron 16.7%

*Based on a 2000 Calorie diet


1. Preheat the oven to 400°F. Bring 1 inch of lightly salted water to a boil in a 2-quart saucepan. Add the carrots and sweet potato, and cook, covered, for 15 minutes. Drain.
2. Meanwhile, grate the rind from the orange, then juice the orange. Place the rind and juice in a buttered 1 1/2-quart casserole.
3. Add the drained carrots and potato, 1 tablespoon of the butter, the pepper and prunes, and mix well. Drizzle the honey over the top, and dot with the remaining tablespoon of butter. Gover and bake for 25 minutes.