Sweet Potato and Carrot Casserole¶

Elizabeth Crosbie
Andrew Crosbie

• 5 sweet potatoes
• 12 carrots
• ¾ cup orange juice
• 2 Tbsp honey
• 2 tsp cinnamon, optional
• 2 cloves garlic, minced, optional

Topping:

• 1 ½ cups fine bread crumbs
• ½ cup chopped pecans
• ⅓ cup melted butter
• 1 Tbsp chopped parsley

Peel and chop carrots and sweet potatoes. Boil for about 20 minutes, or until tender. Drain and mash together well (can use a blender). Add orange juice, honey, cinnamon and garlic. Mix to blend. Spread mixture in a greased 13x9 inch pan.

Combine ingredients for topping in a bowl. Mix well. Sprinkle over top of sweet potato mixture. Bake in a 350°F oven until heated through. Serves 8 to 10.

Note: This dish can be prepared in advance. Cover with foil after putting on topping and heat when needed. Great accompaniment for beef or chicken.