Preheat the oven to 350 degrees.

Bring a medium pot filled halfway with water to a boil. Once boiling, add in the carrots and cook for 3 minutes or until more easily pierced with a fork, but still firm. Drain, pat dry and set aside.

While the carrots are cooking, place a large skillet over medium heat and add in the olive oil. Once oil is heated, toss in the sweet potato noodles and season with salt and pepper. Cover and cook for 5-7 minutes or until almost fully cooked.

In a small bowl, whisk together the ingredients for the sauce.

In a large bowl, add in the sweet potato noodles, carrots, prunes, apricots and pour over sauce. Toss to combine thoroughly and place in an 11 x 7 baking dish. Season lightly with salt.

Cover with foil, bake for 20 minutes, basting with pan juices after 15 minutes. Remove the dish from the oven and serve immediately.