6 cups raw sweet potatoes, peeled and sliced
6 cups sliced, unpeeled cooking apples
1 1/2 cups carrots, peeled, sliced
1 cup small, pitted prunes, cut in half
2 tsp. grated orange peel
1/4 cup unsweetened orange juice
1/4 cup honey (optional)
2 Tablespoons light brown sugar
Pinch of cinnamon
Pinch of ground ginger
Cinnamon sticks to garnish (optional)
Preheat the oven to 350º F. Coat a 9”x13” baking pan with a non-stick spray such as Pam. Layer half of the potatoes in the bottom of the pan, overlapping the edges. Repeat with half of the apples, then add half of the carrots and prunes. Repeat layers. Combine remaining ingredients and drizzle evenly over the layers. Cover tightly with a sheet of aluminum foil. Pierce with 8-10 one-inch slits so steam may vent.
Bake for 1 to 1 1/2 hours or until dish is steamed and tender.