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| 6 Tasse | Raw sweet potatoes; peeled and sliced, (about 2#) |
| 6 Tasse | Sliced; unpeeled cooking apples, such as Rome, (about 1.5#) |
| 1 1/2 Tasse | Peeled; sliced carrots |
| 1 Tasse | Small; pitted prunes, cut in half, or raisins |
| 2 Teelöffel | orange peel grated |
| 1/4 Tasse | orange juice |
| 1/4 Tasse | Honey; (can be omitted) |
| 1 Esslöffel | light brown sugar |
| 1/2 Teelöffel | cinnamon ground |
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Preheat oven to 350. Prepare 9x13 baking pan with spray coating. Layer half of the potatoes in bottom of pan, then half of the apples, and half of the carrots and prunes. Repeat layers. Combine remaining ingredients and drizzle evenly over the layers. Cover securely with a sheet of aluminum foil. Pierce with 8 1" slits as steam vents. Bake for 1 - 1.5 hours, or until steamed and tender.
If you eat this on Rosh Hashana, you are guaranteed to have a sweet year.
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