1 jar (15.5 ounces) 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 inches each)
1/4 cup coarsely chopped pecans
Heat oven to 350 degrees. In large bowl, gently stir together carrots with jarred liquid, orange juice, cinnamon, ginger and orange peel. 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. Bake 30 minutes or until bubbling and heated through. Allow to stand 5 to 10 minutes before serving.
Source: Seneca Foods