Sweet potato and carrot crisp

1 Servings

Ingredients

Quantity Ingredient
2½ pounds Sweet potatoes
2 pounds Carrots
¾ cup Orange juice
2 tablespoons Honey,liquid
2 tablespoons Butter
2 teaspoons Cinnamon
2 Garlic cloves;minced Salt
1½ cup Bread crumbs, fresh
½ cup Pecans; chopped
⅓ cup Butter; melted
1 tablespoon Parsley; fresh, chopped

Directions

TOPPING

Peel and cube sweet potatoes and carrots; in a large pot of boiling salted water, cook for about 20 minutes or until very tender, drain. Puree in food processor or blender, in batches if necessary, adding orange juice, honey, butter, cinnamon, garlic and salt; spoon into greased 13 X 9 inch baking dish. (Can be cooled, covered and refrigerated for up to 2 weeks. Thaw in refrigerator for 24 hours. Let stand at room temperature for 30 minutes.) Topping: combine bread crumbs, pecans, butter and parsley. Sprinkle over thawed casserole. Cover and bake in 350F oven for minutes; uncover and bake for 30 minutes or till heated through. MAKES: 8-10 SERVINGS Source: The Merry Christmas Cookbook from Canadian Living magazine From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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