Carrot Tzimmes (pudding)

4 large carrots, peeled and sliced
4 sweet potatoes, peeled and sliced
1 can crushed pineapple
1 tsp. cinnamon
1/2 c. brown sugar

Cook carrots and potatoes together in water until tender. Drain and save 1/2 cup of the cooking liquid. Grease a casserole dish and place alternate layers of carrots and potatoes and crushed pineapple. Season each layer with brown sugar and cinnamon. Over all this pour the 1/2 cup liquid from cooked vegetables. Bake at 350 degrees covered for about 1/2 hour. Remove cover and continue baking until top is golden brown.

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