1 lb. carrots, peeled & cut into 3/4" slices
15 oz. can pineapple tidbits or chunks in juice
16 pitted prunes
3 tbsp. cornstarch mixed with 8 tbsp. orange or pineapple juice
3 yams, cooked & peeled, chunked or sliced
3/4 c. brown sugar
Salt to taste

Parboil carrots until almost tender. Drain carrots and mix together with rest of ingredients. Place in large buttered casserole. Gently toss together and bake at 350 degrees for 1 hour. Mix gently and return to oven for 1 1/2 hours longer.