2 pounds (1 kg.) carrots, peeled and sliced thick
1 whole onion
1/4 c. (60 mL) brown sugar
1 teaspoon (5 mL) powdered ginger
1 lb. (500 g.) sweet potatoes or yams, peeled and sliced
salt and pepper to taste
Place carrots in large cooking pot and cover with water. Bring to
a boil, add onion, brown sugar and singer, reduce to a simmer, and
cook covered until carrots are about half-done. Add sweet potatoes
and simmer until the vegetables are done. Drain, saving cooking
liquid, and place in casserole. Make following sauce:
Measure out 1 cup (230 mL) liquid, and stir in 2 tablespoons (30
mL) flour, another 1/2 teaspoon (3 mL) powdered ginger, and more
salt and pepper as needed.
Pour this mixture over contents of casserole, and bake uncovered
about one hour in an oven at 250 degrees F (120 degrees C).