- 5 large sweet potatoes
- 12 carrots [2 pounds / 1 kg]
- 3/4 cup [190 mL] orange juice
- 2 tablespoons [30 mL] liquid honey
- 2 tablespoons [30 g] butter
- 2 teaspoons [10 mL] cinnamon
- 2 cloves garlic, finely chopped
- 1 teaspoon [5 mL] salt
Garnishings
- 1 1/2 cups [375 mL] freshly made breadcrumbs
- 1/2 cup [125 mL] chopped pecans
- 1/3 cup [75 g] melted butter
- 1 tablespoon [15 g] freshly chopped parsley
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- Peel then cut sweet potatoes and carrots into large chunks.
- Boil together potato and carrot chunks into a large casserole, already filled with salted boiling water, for 20 minutes.
- Drain then mash vegetables.
- Mix in orange juice, honey, butter, cinnamon, finely chopped garlic and salt.
- Spoon puree into a greased 13 x 9-inch [33 x 23-cm] oven safe dish.
- If desired, cover dish and refrigerate mixture for up to 2 days, or freeze mixture for up to 2 weeks.
- Leave dish to warm-up to room temperature, already thawed if frozen, for 30 minutes.
- Preheat oven to 350°F [180°C].
- Mix together all garnishings ingredients [freshly made breadcrumbs, chopped pecans, melted butter and freshly chopped parsley].
- Evenly sprinkle mixture all over vegetable puree.
- Cover dish with al foil and bake into preheated oven, for 20 minutes.
- Remove al foil and bake for 20 minutes more, before serving.
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