4 medium sweet potatoes, peeled and cubed
2 pounds carrots, cut into 1/2 inch chunks
3/4 cup orange juice
2 tablespoons honey
2 tablespoons butter or margarine
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon ground cinnamon
TOPPING:
3/4 cup soft bread crumbs
1/4 cup chopped pecans
2 tablespoons butter or margarine, melted
2 teaspoons minced fresh parsley