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Fruits and Vegetables - Butternut Sweet Potato Casserole

  • 2 medium sweet potatoes
  • 1 large butternut squash
  • 2 tablespoons honey
  • ¼ cup orange juice
  • 2 tablespoons Tennessee sorghum
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 2 tablespoons butter, melted
  • Topping:
  • ½ cup dark brown sugar
  • 1 cup chopped pecans

Wash sweet potatoes and squash; slice in half lengthwise. Remove seeds from the squash. Brush squash and potatoes lightly with cooking oil.
Place, cut side down, in an oven-safe baking dish. Bake at 350° for 20 minutes or until vegetables soften and are easily pierced with a fork. Remove from oven, cool slightly, and peel skins from vegetables.
Combine remaining ingredients, except topping, in a food processor and process on high until texture is smooth.
Pour into buttered baking dish and sprinkle with topping ingredients. Bake at 350° for approximately three minutes or until topping is melted. Remove from oven and serve warm.
Yield: 6 servings.

Submitted By: Merrie Thomas
Tipton Farmers Co-op
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