Tzimmis (sweet potato stew)

Tzimmes (adapted from Olive Trees and Honey by Gil Marks)
Serves 8- 10
Preparation: 30 minutes. Cooking: 1.5 hours

3 TBSP vegetable oil 
2 onions, chopped or sliced 
1.5 lbs. Carrots, sliced
1.5 lbs. Sweet Potatoes, peeled and sliced
2 tart apples, peeled, cored, and sliced
1/2 lb dried apricots
1.5 C Vegetable Stock 
3/8 C honey, packed brown sugar, or granulated sugar
2 bay leaves
1 tsp ground cinnamon
1/2 tsp ground ginger
~1 tsp table salt or 2 tsps kosher salt
Ground black pepper to taste

1. Preheat the oven to 350°F. Grease a 3 quart casserole. 
    2. In a large saucepan, heat the oil over medium heat. Add the onions and sauté until soft and translucent, about 5 - 10 minutes. Add the carrots and potatoes and stir to coat, about 3 minutes. Add the remaining ingredients and simmer, stirring occasionally for 10 minutes.
    3. Transfer to the prepared casserole, cover with a lid or foil, and bake until tender and most of the liquid is absorbed, 1 - 1.5 hours. Uncover and bake until the top is golden brown, about 10 minutes. Serve warm. Tzimmes can be stored in the refrigerator for up to 2 days, then reheated.