Source: Judy Pistrang

*3 lbs. carrots
*3 lbs. sweet potatoes
1 lb. pitted prunes
1/2 C white sugar
1/2 C brown sugar
water to cover bottom of casserole about 1/4 way up

Preheat oven to 425. Scrape carrots and slice into 1/2 inch rounds. Peel and cut potatoes into 1 to 1-1/2 inch cubes. Combine ingredients in large casserole. Add water. Cover and put in oven for 1 hour. Mix gently. Uncover and bake 1 hour more or until tender and all the water is evaporated.

*Note: proportion of sweet potatoes and carrots can be adjusted to taste.
Barbara’s preference is 1 lbs. carrot and 5 lbs. sweet potatoes.