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
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon ground cinnamon
TOPPING:
3/4 cup soft bread crumbs
1/4 cup chopped pecans
2 to 3 tablespoons butter, melted
2 teaspoons minced fresh parsley
1. 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 to 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.
2. Combine topping ingredients; sprinkle over sweet potato mixture. Bake, covered, for 30 minutes. Uncover; bake until heated through, 15 to 20 minutes longer.
TOTAL TIME: Prep: 25 min. Bake: 45 min.
YIELD: 16 servings.
Nutrition Facts
1/2 cup: 116 calories, 3g fa t (1g saturated fat), 4mg cholesterol, 213mg sodium, 22g carbohydrate (11g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.