Sweet Potato And Carrot Crumble

• 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

1. 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.
2. Transfer to baking dish; cover. Bake 40 minutes or until potatoes and carrots are tender.
3. 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.

sweet potatoes, carrot, shallot, butter, light brown sugar, light brown sugar, ground cinnamon, ground nutmeg, pepper, salt, flour, pecans, vanilla

Taken from www.food.com/recipe/sweet-potato-and-carrot-crumble-339419 (may not work)