Ingredients:

1 (4-inch) finger-shaped piece of ginger root

4 medium sized sweet potatoes

6 medium sized carrots

1 (9-ounce can), about 1 cup, pitted prunes

2/3 cup dried apricots

1/4 cup apricot jam

1/4 cup brown sugar

1/2 teaspoon ground cinnamon

1/8 teaspoon allspice

Juice of 1 lemon

Zest of 1 orange, plus the juice

1/2 cup water

1/2 cup white wine

Directions:

1. Scrape the peel from the ginger. Dice ginger and then chop it fine.

2. Peel the sweet potatoes and carrots. Cut them into 1-inch chunks.

3. Place all ingredients in a large pot. Cover and simmer on a medium-low flame for 45 minutes, or until potatoes and carrots soften. Serve immediately or cool to room temperature and refrigerate in a covered container. Recipe can be made up to 3 days in advance. Reheat on a low flame before serving. Yield: 8-10 servings.