Ingredients
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3 tbsp olive oil
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1 yellow onion, chopped
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3 medium sweet potatoes (about 2 lbs)
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1 1/2 lbs carrots
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1 (16 oz) pkg pitted prunes, halved
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1 (6 oz) pkg dried apricots, roughly chopped
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1 cup orange juice
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1/2 cup raisins
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1/2 cup honey
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1/2 cup brown sugar
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1 tsp pumpkin pie spice
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1 cup water
Steps
1
In a Dutch oven, heat the oil on medium-high. Add the onion and cook 8–10 min., until mostly tender, stirring occasionally. Meanwhile, peel and chop the sweet potatoes into 1-inch pieces. Peel and slice the carrots into ½-inch rounds.
2
To Dutch oven, add sweet potatoes, carrots, prunes, dried apricots, orange juice, raisins, honey, brown sugar, pumpkin pie spice, and water. Season with salt and pepper. Bring mixture to a boil and then reduce heat to low so mixture is at a simmer. Cover and cook 45–50 min., until sweet potatoes are tender.
3
Uncover pot and continue to cook 5–10 min., until liquid has turned into a sauce consistency. Remove from heat and serve.
