Makes 6 servings
1. Heat oven to 350°F. In large bowl, gently stir together carrots with liquid, orange juice, cinnamon, ginger and orange peel.
2. Spray 1-1/2 to 2-quart baking dish with nonstick cooking spray. Arrange sweet potatoes in dish. Pour carrot mixture over potatoes. Sprinkle with pecans.
3. Bake 30 minutes or until bubbly and heated through. Allow to stand 5 to 10 minutes before serving.
1 jar (15.5 ounces) Aunt Nellie’s Glazed Small Sliced Carrots
1/4 cup orange juice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon grated orange peel
1 cup cooked sweet potato pieces (about 2-inch pieces)
1/4 cup coarsely chopped pecans
Note: 1/2 cup chopped apples can be added to carrot mixture in Step 1.
Nutrition information per serving (1/6 of recipe): 110 calories; 1 g protein; 19 g carbohydrate; 3 g fat; 180 mg sodium; 0 mg cholesterol; 3 g dietary fiber; 0.88 mg iron; 0.07 mg thiamin; 11493 IU vitamin A; 5.88 mg vitamin C.