Sweet Potato Carrot Crisp


4 medium sweet potatoes, peeled and cubed
2 pounds carrots, cut into 1/2 inch chunks
3/4 cup orange juice
2 tablespoons honey
2 tablespoons butter or margarine
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon ground cinnamon


3/4 cup soft bread crumbs
1/4 cup chopped pecans
2 tablespoons butter or margarine, melted
2 teaspoons minced fresh parsley


In a large saucepan, cook sweet potatoes and carrots until tender; drain. Cool slightly; place in a blender or food processor. Add orange juice, honey, butter, garlic, salt and cinnamon; cover and process until smooth. Pour into a greased 2-1/2-qt. baking dish. Combine topping ingredients; sprinkle over sweet potato mixture. Cover and bake at 350 degrees F for 30 minutes. Uncover, bake 15-20 minutes longer or until heated through.