2 cups Texas sweet potatoes (approximately 1 large potato), peeled and thinly sliced
1 cup Texas carrots, sliced
1/2 cup orange juice
1 tsp. Texas orange peel, grated
1 tsp. lemon juice
1 tsp. cornstarch
1 T. water
2 T. Texas pecan pieces

Boil or steam sweet potatoes and carrots until tender. When they are almost finished cooking, heat orange juice to boiling in saucepan. Add the orange peel and lemon juice. Dissolve the cornstarch in the 1 tablespoon water and add to orange mixture. Continue to heat, stirring until thickened. Remove vegetables from pan and place them in serving dish. Drizzle orange sauce over them and sprinkle pecans on top.

Recipe modified from the Produce for Better Health Foundation.
Find this and more at www.aboutproduce.com

Pick the best, pick Texas! Ingredients in bold are grown in the Lone Star State. Spot them at the store by looking for the GO TEXAN logo.