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Fruits and Vegetables -
Butternut Sweet Potato Casserole
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| INGREDIENTS |
- 2 medium sweet potatoes
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1 large butternut squash
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2 tablespoons honey
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¼ cup orange juice
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2 tablespoons Tennessee sorghum
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1/8 teaspoon cinnamon
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1/8 teaspoon salt
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2 tablespoons butter, melted
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Topping:
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½ cup dark brown sugar
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1 cup chopped pecans
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| INSTRUCTIONS |
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.
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