Directions:
- Peel and cut potatoes and carrots into large chunks.
- In a 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 a greased 13 X 9 inch glass baking dish.
- (make ahead: cover and refrigerate for up to 2 days; or freeze for up to 2 weeks. Thaw in the refrigerator for 24 hours. Let stand at room temperature for 30 minutes before baking.) TOPPING: Mix crumbs, pecans, butter and parsley; sprinkle over potato mixture.
- Cover with foil; bake in 350*F oven for 20 minutes.
- Uncover; bake for 30 minutes longer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 350.63 Kcal (1468 kJ) | ||
| Calories from fat | 157.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.49g | 27% | |
|---|---|---|---|
| Cholesterol | 22.21mg | 7% | |
| Sodium | 426.89mg | 18% | |
| Potassium | 771.14mg | 16% | |
| Total Carbs | 45.74g | 15% | |
| Sugars | 15.21g | 61% | |
| Dietary Fiber | 7.84g | 31% | |
| Protein | 5.42g | 11% | |
| Vitamin C | 17.9mg | 30% | |
| Vitamin A | 2.1mg | 71% | |
| Iron | 1.9mg | 11% | |
| Calcium | 96.3mg | 10% | |
| Amount Per 100 g | |||
| Calories | 122.33 Kcal (512 kJ) | ||
| Calories from fat | 54.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.1g | 27% | |
|---|---|---|---|
| Cholesterol | 7.75mg | 7% | |
| Sodium | 148.94mg | 18% | |
| Potassium | 269.04mg | 16% | |
| Total Carbs | 15.96g | 15% | |
| Sugars | 5.3g | 61% | |
| Dietary Fiber | 2.74g | 31% | |
| Protein | 1.89g | 11% | |
| Vitamin C | 6.2mg | 30% | |
| Vitamin A | 0.7mg | 71% | |
| Iron | 0.7mg | 11% | |
| Calcium | 33.6mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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