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 cinamon (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) 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 refridgerate for up to 2 days - or freeze for up to 2 weeks. Thaw inrefridgerator for 24 hours. Let stand at room temperature for 30 min.) 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. 300 cal. 4 g pro; 13g total fat; 6 g salt; 44g carb; 6g fibre; 23 mg chol 422 mg sodium
did you know that...
if you eat a piece of lemon merinque pie (9 oz med. slice)you will have to walk 3.05 hrs to
burn off the calories!
or clean the house for over an hour or bicycle for 1/6 hrs
to see how much you need to excercise BEFORE you eat that dessert - check out this web site