Title: Sweet potato & carrot crisp
 Categories: Vegetables, Canadian
      Yield: 1 Servings
 
  2 1/2 lb Sweet potatoes
      2 lb Carrots
    3/4 c  Orange juice
      2 tb Honey,liquid
      2 tb Butter
      2 ts Cinnamon
      2    Garlic cloves;minced
      1 ts -Salt

MMMMM--------------------------TOPPING-------------------------------
  1 1/2 c  Bread crumbs, fresh
    1/2 c  Pecans; chopped
    1/3 c  Butter; melted
      1 tb Parsley; fresh, chopped
 
  Peel and cube sweet potatoes and carrots; in a large pot of boiling
  salted water, cook for about 20 minutes or until very tender, drain.
  Puree in food processor or blender, in batches if necessary, adding
  orange juice, honey, butter, cinnamon, garlic and salt; spoon into
  greased 13 X 9 inch baking dish. (Can be cooled, covered and
  refrigerated for up to 2 weeks. Thaw in refrigerator for 24 hours.
  Let stand at room temperature for 30 minutes.)
    Topping: combine bread crumbs, pecans, butter and parsley. Sprinkle
  over thawed casserole. Cover and bake in 350F oven for minutes;
  uncover and bake for 30 minutes or till heated through. MAKES: 8-10
  SERVINGS