This is a traditional sweet vegetable and dried fruit stew made with some distinctive spices. I started roasting mine, after an idea I got from Martha Stewart. I make it for Rosh Hashana as well as Passover.
Bring a saucepan of water to a boil, and add sweet potatoes and carrots until just beginning to get tender (but not yet tender), about 10-15 minutes. Drain well.
Add to a large mixing bowl with all remaining ingredients, and mix well with a wooden spoon. The carrots and potatoes should still be a little hard, and mixing shouldn't cause them to fall apart or mush.
Cover with foil, and bake approximately 30min, basting with pan juices midway.
Uncover foil and broil for 5 minutes
Remove from oven, and serve immediately.
Leftovers are great the next day, warmed in the oven (DH eats it cold!).