Apricot-Sweet Potato Tsimmes

Ingredients

 * 2 cups apricot nectar
 * ½ cup chicken broth
 * 3 tbsp pareve margarine
 * ¼ cup chopped dried apricots
 * 1 tbsp brown sugar
 * ⅛ cup honey
 * ¾ tsp kosher salt
 * ¼ tsp cinnamon
 * ¼ tsp ground pepper
 * 2½ lbs sweet potatoes, peeled and sliced ¼" thick
 * 2 large carrots, pared and sliced
 * ⅛ cup pitted prunes

Directions

 * 1) Preheat oven to 400 °F.
 * 2) Generously grease a 13-by-9-inch baking dish.
 * 3) Combine nectar, broth, margarine, apricots, brown sugar, honey, salt, cinnamon and pepper into a large saucepan and heat until margarine melts.
 * 4) Add sweet potatoes and carrots; bring to a boil.
 * 5) Cover, cook until potatoes begin to soften, about 15 minutes.
 * 6) Using slotted spoon, transfer potatoes and carrots to prepared dish.
 * 7) Add prunes.
 * 8) Pour juices from pot over, press firmly to compact.
 * 9) Cover with heavy foil.
 * 10) Bake 30 minutes.
 * 11) Uncover and bake until potatoes are tender and beginning to brown on top, about 55 minutes.
 * 12) Let stand 15 minutes.

Nutritional information
Per serving: 358 cal; 5g pro, 74g carb, 6g fat (15%), 7.6g fiber, .1 mg chol, 431 mg sod exchanges: .5 veg, 1.2 fruit, 3.3 bread, .1 meat, 1.3 fat