Autumn Vegetable Casserole

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juice and grated peel of 1 orange

2 teaspoons cornstarch

2 pounds sweet potatoes, peeled and cut into 1/2" cubes

2 carrots, peeled and sliced into 1/2"-thick rounds

3/4 cup pitted prunes, halved

1 can (8 ounces) unsweetened pineapple chunks

2 tablespoons chopped crystallized ginger

1 teaspoon ground cinnamon

1/4 cup toasted chopped pecans

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