Tagine of Yam, Carrots and Prunes

The vegetables in this succulent, syrupy tagine should be slightly caramelized. They are at their best served with grilled meats, couscous or with lots of warm, crusty bread and a leafy, herb-filled salad. I first had this dish in a tiny hut in the Atlas Mountains. The air was cold and the food was warming - it was quite delicious. At home, I often make this wonderfully moreish dish with sweet potatoes as yams are harder to find.