1Scrape and cut the carrots into rounds about 1/4-inch thick. Place them in a saucepan, add water to cover by a couple of inches and cook them until they are fairly soft.
2Peel the sweet potatoes, and cut into chunks. Add to the water with carrots, add the prunes, margarine, and salt. Stir in the honey and sugars. Simmer for 15 minutes. Place, uncovered, in a 350-degree oven and brown for 30-40 minutes.