2 medium sweet potatoes, peeled and chopped into ½-inch pieces
2 pounds rainbow carrots, peeled and chopped into ½-inch pieces
Salt and pepper, to taste
3 medium oranges
¾ cup dried cherries
¾ cup roughly chopped dried apricots
4 tablespoons butter, softened
½ cup honey
1 teaspoon freshly grated ginger
½ teaspoon ground cinnamon
2 tablespoons chopped parsley
Directions
Heat oil in a large pot over medium heat.
Add sweet potatoes and carrots.
Cook over medium heat, covered, stirring occasionally until softened, about 15 to 20 minutes.
While the carrot mixture is cooking, zest 1 orange. Set zest aside.
Juice all 3 oranges (you should get about 1 cup of juice).
When ready, stir a generous sprinkling of salt and pepper, orange juice and zest, cherries, apricots, butter, honey, ginger, and cinnamon into carrot mixture.
Cover and continue to cook over medium heat, stirring occasionally, 15 minutes or until vegetables are tender.