1. Preheat the oven to 400°F. Bring 1 inch of lightly salted water to a boil in a 2-quart saucepan. Add the carrots and sweet potato, and cook, covered, for 15 minutes. Drain.
2. Meanwhile, grate the rind from the orange, then juice the orange. Place the rind and juice in a buttered 1 1/2-quart casserole.
3. Add the drained carrots and potato, 1 tablespoon of the butter, the pepper and prunes, and mix well. Drizzle the honey over the top, and dot with the remaining tablespoon of butter. Gover and bake for 25 minutes.