3 med. size carrots, peeled and diced
1 lg. sweet potato, peeled and diced
1 sm. naval orange
2 tbsp. butter, divided
1/4 tsp. black pepper
1/2 c. pitted prunes, halved
1/4 c. honey

Bring 1 inch of lightly salted water to a boil in 2 quart saucepan. Add carrots and sweet potato. Cook, covered, for 10 minutes. Drain. Grate rind from orange, then juice. Place both in buttered 1 1/2 quart casserole. Add carrots and potato, 1 tablespoon butter, pepper, and prunes; mix well. Drizzle the honey over the top; dot with remaining butter. Cover and bake in preheated 400 degree oven for 25 minutes.