SWEET POTATO & CARROT CRISP

Preheat oven to: 350

Preparation Time: day ahead or  2hr +

Cooking Time: 50 min.

Serves: 8-10

Ingredients

5 large sweet potatos (2 1/2 lb -1.25kg)

12 carrots (about 2 lb-1 kg))

3/4 c orange juice (175ml)

2 tbsp each liquid honey & butter (25ml)

2 tsp cinnamon (10ml)

2 cloves garlic, minced

1 tsp salt (5ml)

Topping

1 1/2 c fresh bread crumbs (375ml)

1/2 c chopped pecans (125ml)

1/3 c butter, melted (75ml)

1 tbsp chopped fresh parsley (15ml)

Preparation

Peel and cut potatos and carrots into large chunks.

In large pot of boiling water, cook potatoes and carrots

for 20 min or until tender.

Drain.

Puree in food processor or blender, in batches if necessary.

Add orange juice, honey, butter, cinnamon, garlic and salt; blend well.

Spoon into greased 13 x 9 " glass baking dish. (3L)

(Make ahead Cover and refrigerate for up to 2 days - or freeze

Topping

Mix crumbs, pecans, butter and parsley; sprinkle over potato mixture.

Cover with foil; bake in 350F over (180C) for 20 min.

Uncover; bake for 30 min or until heated trhough.

Makes 8-10 very generous servings.

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