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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 40 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Preheat oven to 350 degrees F (175 degrees C). Oil a 9x13-inch baking dish with canola oil. | 2. Bring a large pot of water to a boil, and stir in the baby carrots. Reduce heat to a simmer, and cook the baby carrots until firm but tender, about 10 minutes. Stir in the sweet potato chunks, and simmer for 5 more minutes; drain. | 3. Place the carrots, sweet potatoes, and prunes into the prepared baking dish, and stir to combine. In a bowl, whisk together the reserved pineapple juice, honey, orange juice, salt, and cinnamon until smooth, and pour the mixture over the carrots, sweet potatoes, and prunes. Cover the baking dish with aluminum foil. | 4. Bake in the preheated oven until the mixture is bubbling, about 30 minutes. Remove from oven, and take off the aluminum foil. Mix in the pineapple chunks and cornstarch until thoroughly combined, and return to the oven until slightly thickened, about 10 more minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
canola oil				-	-	-	-
baby carrot	2	packages		-	-	-	-
potato	2		peeled quartered cut sweet	-	-	-	-
prune	1	cup	pitted	245.7	65.05199999999999	2.0358	0.46799999999999997
pineapple chunk	1 3/4	cups	drained	368.725	95.1825	1.715	0.4288
pineapple juice	1/2	cup	canned	66.25	16.0875	0.45	0.15
honey	1/2	cup		-	-	-	-
orange juice	1 1/4	cups		139.5	32.24	2.17	0.62
salt	1/2	teaspoon		-	-	-	-
cinnamon	1	teaspoon	ground	-	-	-	-
cornstarch	1	teaspoon		10.16	2.4339	0.0069	0.0013

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.