Ingredients
4 medium sweet potatoes, peeled and cubed2 pounds carrots, cut into 1/2-inch chunks3/4 cup orange juice2 tablespoons honey2 tablespoons butter2 garlic cloves, minced1 teaspoon salt1 teaspoon ground cinnamonTOPPING:3/4 cup soft bread crumbs1/4 cup chopped pecans2 to 3 tablespoons butter, melted2 teaspoons minced fresh parsley
Preparation
Preheat oven to 350°. Place sweet potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, just until tender, 10-20 minutes. Drain; transfer to a blender or food processor. Working in batches, pulse with next 6 ingredients until smooth. Pour into a greased 2-1/2-qt. baking dish.
Combine topping ingredients; sprinkle over sweet potato mixture. Bake, covered, for 30 minutes. Uncover; bake until heated through, 15-20 minutes longer.
