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.