Title: Sweet Potato & Carrot Crisp
Categories: Vegetable Canadian
Yield: 1 Servings

2 1/2	lb	Sweet potatoes
2	lb	Carrots
3/4	c	Orange juice
2	tb	Honey,liquid
2	tb	Butter
2	ts	Cinnamon
2		Garlic cloves;minced
1	ts	-Salt
TOPPING
1 1/2	c	Bread crumbs, fresh
1/2	c	Pecans; chopped
1/3	c	Butter; melted
1	tb	Parsley; fresh, chopped

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

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