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Sweet Potato Casserole Recipe

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This recipe for Sweet Potato Casserole, by , is from The Wilkin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Debra Wilkin


5 sweet potatoes 2.5 lbs
12 carrots 2 lbs
3/4 cups orange juice
2 tablespoons each liquid honey and butter
2 teaspoons cinnamon
2 cloves garlic minched
1 teaspoon salt
1 1/2 cup fresh bread crumbs
1/2 cup chopped pecans
1/3 cup butter melted
1 tablespoon fresh parsley chopped

Peel and cut potatoes and carrots into large chunks. In large pot of boiling water, cook potatoes and carrots for 20 minutes or until tender; drain. Puree in food processor or blender, in batches if necessary.

Add orange juice, honey, butter, cinnamon, garlic and salt; blend well. Spoon into greased 13- x 9inch (3 L) glass baking dish. (Make-ahead: Cover and refrigerate for up to 2 days. Or freeze for up to 2 weeks; thaw in refrigerator for 24 hours. Let stand at room temperature for 30 minutes.)

Topping: Mix crumbs, pecans, butter and parsley; sprinkle over potato mixture. Cover with foil; bake in 350 degrees F (180 degrees C) oven for 20 minutes. Uncover; bake for 30 minutes or until heated through.




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