Sweet Potato And Carrot Crumble - cooking recipe

Ingredients

2 lbs sweet potatoes, peeled, cut into 1-1/2-inch chunks
1 lb carrot, peeled, cut into 1/2-inch-thick slices
1 shallot, chopped
1/2 cup butter, melted
1/4 cup light brown sugar
1/3 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1/8 teaspoon salt
3/4 cup flour
1/2 cup chopped pecans
2 teaspoons vanilla extract

Preparation

Preheat oven to 350 degrees. Coat 2-quart baking dish with cooking spray. Toss potatoes, carrots and shallot with 1/4 cup melted butter, 1/4 cup brown sugar, 1/4 t. cinnamon, 1/8 t. nutmeg, salt and pepper.
Transfer to baking dish; cover. Bake 40 minutes or until potatoes and carrots are tender.
Meanwhile, mix flour, pecans, remaining brown sugar, cinnamon and nutmeg; stir in vanilla and remaining butter until crumbly. Top vegetables with crumb mixture. Bake, uncovered, 15-20 minutes or until lightly browned.