Title: Roast Chicken with Herb Butter
Categories: None
Yield: 12 Servings

10 lg Carrots; peeled and sliced
2 lb Sweet potatoes; peeled and
-diced
1/2 c Prunes
1/4 c Pitted dates; chopped
1/4 c Honey
1/4 ts Cinnamon
1/4 c Nutmeg
1/2 tb Orange peel; grated
1 c Orange juice
1 tb Margarine

Preheat the oven to 350.

Cook the carrots and sweet potatoes in boiling water to cover for 10
minutes, until barely tender. Drain.

Combine the carrots and sweet potatoes with remaining ingredients, except
the margarine. Turn the mixture into a shallow 3-quart baking dish. Dot
the top with the margarine and bake for 30 minutes. If top becomes too
brown, cover with foil. A few minutes before it is done, mash it with a
potato masher for a smoother consistency.

Posted to Digest eat-lf.v096.n158

Date: Wed, 18 Sep 1996 21:10:26 -0400

From: Martha Sheppard