5	Large	Sweet Potatoes
12	Carrots
3/4	Cup	Orange juice
2	Tbsp.	Honey
2	Tbsp.	Butter
2	Tsps.	Cinnamon
2	Cloves	Garlic, minced
1	Tsp.	Salt
1 1/2	Cups	Fresh bread crumbs
1/2	Cup	Pecans, chopped
1/3	Cup	Butter, melted
1	Tbsp.	Fresh chopped parsley

Peel and cut sweet potatoes and carrrots into large chunks. In a large pot of boiling water, cook potatoes and carrots for about 20 minutes or until very tender. Drain the water then puree in a food processor. Add orange juice, honey, butter, cinnamon, garlic and salt. Blend well. Spoon into a greased 13 x 9 inch baking dish.

TOPPING: Combine the bread crumbs, pecans, butter and parsley. Sprinkle over potato mixture. Cover with foil and bake at 350degrees for 20 minutes, uncover and bake an additional 30 minutes.