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  Sweet Potato Carrot Crisp
Sandra Fritz, Owen

4 medium sweet potatoes, peeled and cubed
2 lbs. carrots, chunked
3/4 cup orange juice
2 Tbsp. honey
2 Tbsp. butter
2 garlic cloves, minced
1 tsp. salt
1 tsp. cinnamon
Topping:
3/4 cup bread crumbs or crackers
1/4 cup pecans, chopped
2–3 Tbsp. melted butter
2 tsp. parsley

Cook sweet potatoes and carrots until tender. Drain off water. In a blender, put in cooked sweet potatoes and carrots, then add the orange juice, honey, butter, garlic, salt, and cinnamon; process until smooth. Pour into a greased 1-1/2 quart baking dish. Combine topping ingredients and sprinkle over top of sweet potato mixture. Bake at 350 degrees for 30 minutes.

 

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