or: cut into serving pieces. marinate overnight with 1/2 cup oragano, 6 cloves garlic (diced) 1/2 cup oil, 3/4 cup cider vinager, 1/2 cup each green olives and black olives, 1/4 cup capers; 1 cup prunes, 3 bay leaves. put pieces into a roasting pan in a single layer, filling in spaces with pieces of sweet potato (we use canned - but can use fresh peeled and cut). Sprinkle with i cup brown sugar. Pour marinade over and roast, uncovered, until tender.