Recipe - Orange-Glazed Carrots And Sweet Potatoes

12 md Carrots(1 One half lbs total)
6 10ozeach large sweet
potatoes
34 cup Brown sugar, packed
Three fourths cup Orange juice
1/3 cup Butter
3 tablespoon Orange rind, coarsely grated
One half teaspoon Ground cinnamon
One fourth teaspoon Each ground nutmeg and
coriander
1 tablespoon Orange liquer
Salt and pepper
1 cup Pecans, chopped

Trim and peel carrots and sweet potatoes. Cut into Three fourths inch slices and cook
in boiling salted water until tender, about 10 minutes. Drain and chill
quickly 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 until 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 cool, cover and refrigerate for 4 to
5 hours.) Bake in 450F oven for 20 minutes (25 minutes if vegetables are
cold), basting occasionally with orange syrup. For crusty topping, broil
for 1 to 2 minutes.
Posted to MCRecipe Digest V1 #377, by sewin hammer@imag.net on Fri, 17
Jan 1997.