Brisket with Prunes and Sweet Potatoes

• 2 lbs. brisket of beef
• 1 lb. prunes, rinsed
• 6 medium sweet potatoes, peeled
• 1/2 cup sugar
• 1 tsp. sour salt (citric acid)

Preheat oven to 350 degrees.

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In a large dutch oven or oven-safe pot, place the brisket fat-side up and add prunes. Cover with water and simmer on the stove for 1 hour.

Spray a 13x9 casserole dish (or use a taller quart casserole dish depending on the shape of your brisket) with cooking spray. Cut the sweet potatoes into eighths and place in the casserole dish.

Remove the meat from the pot and place on top of the potatoes. Add the sugar and sour salt to the pot and stir to dissolve. Pour the pot contents over the meat and cover the casserole dish. Bake for another 2 hours or until browned and tender. Transfer meat to a carving board and let rest for 10 minutes before slicing. Drain sweet potatoes and prunes from cooking liquid and serve as a side dish or garnish with the brisket.