13'' x 9'' (8-10 servings)
5 large sweet potatoes (or 2 1/2 lbs)
12 carrots (2 lbs)
3/4 c orange juice
2 tbsp liquid honey
2 tbsp butter
2 tsp cinnamon
2 cloves garlic, minced
1 tsp salt
Topping:
1 1/2 c fresh bread crumbs
1/2 c chopped pecans (or walnuts)
1/3 c butter, melted
1 tbsp chopped fresh parsley
Peel, cut potatoes and carrots into larg chunks, boil in large pot of water until very tender. Drain the vegetables, purree in a food processor. Add orange juice, honey, butter, cinnamon, garlic, salt and blend all ingredients. Pour into greased 13x9 pan.
Preheat oven to 350F. Combine topping ingredients and sprinkle over casserole. Cover with foil and bake at 350 for 20 minutes, then uncover and bake for 30 minutes or until heated through.
