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Janet: Carol, I am just reading this.  So sorry for your loss, glad your beloved Don knew the Lord and you have the assurance of his eternity  and that you WILL see him again.  Much love to you.  Janet Jun 18 2022 8:49am

Oldiesmann: So sorry for your loss Carol. Praying for you and your family :( May 01 2022 5:13pm

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Carol: Thankful:  Don is home from hospital.  I found him unconscious with head outside on the floor and the rest was in the shower.  At the same moment, one son was walking through the front door to visit.  Two fire trucks came racing in and they took over After Dec 29 2021 10:01pm

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Yam Carrot Crisp

Started by JudyB, December 14, 2006, 08:40:53 PM

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Yam Carrot Crisp

This is a yummy recipe, one that has been enjoyed by all who have tried it.

4 medium yams
2 lbs of carrots
¾ c orange juice
2 tbsp honey
2 tbsp butter
2 garlic cloves minced
1 tsp salt
1 tsp cinnamon

Cut carrots into ½ inch chunks, add the yams, peeled and cut into chunks.  Cook till tender.  Drain and let cool.  Place in a blender or food processor, add the rest of the ingredients and process till smooth. (I left my veggies somewhat chunky.)
Pour into a 2 ½ qt greased baking dish.

¾ cup soft bread crumbs
¼ cup chopped pecans
2 tbsp margarine
2 tsp parsley

Combine the topping ingredients, and sprinkle over yam carrot mixture.  Cover and bake at 350 for 30 minutes.  Uncover and bake 15 – 30 minutes longer or till heated through.

I have been thinking I would change the topping if I were to make this again.  I would substitute flour and rolled oats instead of the bread crumbs.  Also I would make more of the topping as the instructions have only a thin layer of the "crisp".  

The difference between yams and sweet potatoes seems to be only the colour of the skin.  Yams have a coppery color.