Sweet Potato And Carrot Crisp

• 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

1. Peel and cut potatoes and carrots into large chunks.
2. In a large pot of boiling water, cook potatoes and carrots for 20 minutes or until tender; drain.
3. Puree in food processor or blender, in batches if necessary.
4. Add orange juice, honey, butter, cinnamon, garlic and salt; blend well.
5. Spoon into a greased 13 X 9 inch glass baking dish.
6. (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.
7. Cover with foil; bake in 350*F oven for 20 minutes.
8. Uncover; bake for 30 minutes longer.

sweet potatoes, carrots, orange juice, liquid honey, butter, cinnamon, garlic, salt, topping, fresh breadcrumbs, pecans, butter, parsley

Taken from www.food.com/recipe/sweet-potato-and-carrot-crisp-87674 (may not work)