“Naturally sweet carrots and sweet potatoes are combined with a mix of dried fruit for a sweet and savory appetizer.”
2 cups shredded sweet potato (about 1 medium sweet potato)
1 cup shredded carrots
3/4 tsp. minced fresh ginger
1/2 cup chopped dried apricots
1/2 cup dried cranberries
1/2 cup golden raisins
2 Tbsp. olive oil
1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp ground cardamom (optional)
1/4 cup honey (some vegans do not believe in the use of honey)
In a large bowl, mix together sweet potato, carrots, and ginger. Add apricots, cranberries, and raisins and mix well. Stir in oil, then cinnamon, nutmeg, and cardamom, if using. Stir in honey.
Can be served over gluten-free crackers or with gluten-free chips.
*Borrowed from Hannaford’s issue of FRESH November/December 2009