Sweet Potato And Carrot Crisp - cooking recipe

Ingredients

5 large sweet potatoes (about 2 1/2 lb)
12 carrots (about 2 lb)
3/4 cup orange juice
2 tablespoons liquid honey
2 tablespoons butter
2 teaspoons cinnamon
2 cloves garlic, minced
1 teaspoon salt
TOPPING
1 1/2 cups fresh breadcrumbs
1/2 cup chopped pecans
1/3 cup butter, melted
1 tablespoon chopped fresh parsley

Preparation

Peel and cut potatoes and carrots into large chunks.
In a large pot of boiling water, cook potatoes and carrots for 20 minutes 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 a greased 13 X 9 inch glass baking dish.
(make ahead: cover and refrigerate for up to 2 days; or freeze for up to 2 weeks. Thaw in the refrigerator for 24 hours. Let stand at room temperature for 30 minutes before baking.) TOPPING: Mix crumbs, pecans, butter and parsley; sprinkle over potato mixture.
Cover with foil; bake in 350*F oven for 20 minutes.
Uncover; bake for 30 minutes longer.