Sweet Potato-Carrot Casserole

1. Preheat oven to 400°F. Bake sweet potatoes on an aluminum foil-lined 15- x 10-inch jelly-roll pan 1 hour or until tender. Reduce oven temperature to 350°F. Cool potatoes 30 minutes.

2. Meanwhile, cook carrots in boiling water to cover 20 to 25 minutes or until very tender; drain.

3. Process carrots and butter in a food processor until smooth, stopping to scrape down sides as needed. Transfer carrot mixture to a large bowl.

4. Peel and cube sweet potatoes. Process, in batches, in food processor until smooth, stopping to scrape down sides as needed. Add sweet potatoes to carrot mixture. Stir in sour cream and next 5 ingredients, stirring until blended. Spoon mixture into a lightly greased 13- x 9-inch baking dish.

5. Bake at 350°F for 30 minutes or until thoroughly heated. Remove from oven. Sprinkle with marshmallows. Bake 10 more minutes or until marshmallows are golden brown. Remove from oven, and sprinkle with Sugar-and-Spice Pecans.

Sugar-And-Spice Pecans

• 1 egg white
• 4 cups pecan halves and pieces
• 1/2 cup sugar
• 1 Tbsp. orange zest
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger

1. Preheat oven to 350°F. Whisk egg white in a large bowl until foamy. Add pecans, and stir until evenly coated.

2. Stir together sugar and next 3 ingredients in a small bowl until blended. Sprinkle sugar mixture over pecans; stir gently until pecans are evenly coated. Spread pecans in a single layer in a lightly greased aluminum foil-lined 15- x 10-inch jelly-roll pan.