Average Rating: 4.5TOTAL TIME: Prep: 55 min. Bake: 25 min. + standing
YIELD: 12 servings.Ingredients
- 1/2 cup golden raisins
- 3-1/2 pounds medium sweet potatoes (about 6 potatoes)
- 4 large carrots, cut into 1-1/2-inch pieces
- 1/4 cup butter
- 1-1/2 cups packed brown sugar
- 1/3 cup orange juice
Instructions
- 1. Preheat oven to 375°. In a small bowl, cover raisins with hot water; let stand 30 minutes.
- 2. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, just until tender, 15-20 minutes. Remove potatoes and cool slightly. Add carrots to same pot of boiling water; cook, uncovered, until tender, 15-20 minutes; drain.
- 3. Peel sweet potatoes and cut crosswise into 1-1/2-in.-thick slices. Arrange potatoes and carrots in a greased 13x9-in. baking dish, cut sides down.
- 4. Drain raisins. In a small saucepan, melt butter over medium heat; stir in raisins. Add brown sugar and orange juice, stirring to dissolve sugar. Pour over vegetables.
- 5. Bake, uncovered, until heated through and sauce is bubbly, 25-30 minutes; if desired, baste occasionally with sauce. Let stand 10 minutes; toss before serving.
Nutrition Facts
3/4 cup: 307 calories, 4g fat (2g saturated fat), 10mg cholesterol, 69mg sodium, 67g carbohydrate (45g sugars, 5g fiber), 3g protein.
