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Add a photoServings: 12
Ingredients
- 12 med Carrots(1 1/2 lbs total)
- 6 x 10-ounce-each large sweet potatoes
- 34 c. Brown sugar, packed
- 3/4 c. Orange juice
- 1/3 c. Butter
- 3 Tbsp. Orange rind, coarsely grated
- 1/2 tsp Grnd cinnamon
- 1/4 tsp Each grnd nutmeg and coriander
- 1 Tbsp. Orange liquer
- Salt and pepper
- 1 c. Pecans, minced
Directions
- Trim and peel carrots and sweet potatoes. Cut into 3/4 inch slices and cook in boiling salted water till tender, about 10 min. Drain and refrigeratequickly in ice water. Drain and pat dry. In shallow heatproof 13X9 in.
- casserole, overlap slices of potato around outside of dish. Arrange carrots in center. In small saucepan, combine sugar, orange juice, butter, orange rind, cinnamon, nutmeg and coriander. Heat gently till butter is melted and dissolved. Remove from heat; stir in liqueur, and salt and pepper to taste. Drizzle over vegetables and sprinkle with pecans. (Vegetables can be prepared in advance to this point. Let cold, cover and chill for 4 to 5 hrs.) Bake in 450F oven for 20 min (25 min if vegetables are cool), basting occasionally with orange syrup. For crusty topping, broil for 1 to 2 min.
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