Sweet Potato Carrot Crisp

Name: Sweet Potato Carrot Crisp
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 16 servings
Ingredients: 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; 2 garlic cloves, minced; 1 teaspoon salt; 1 teaspoon ground cinnamon; TOPPING:; 3/4 cup soft bread crumbs; 1/4 cup chopped pecans; 2 to 3 tablespoons butter, melted; 2 teaspoons minced fresh parsley

Total Time Prep: 25 min. Bake: 45 min.

Yield 16 servings

Test Kitchen Approved

Sweet potatoes take a different twist in this whipped side dish that pairs them with carrots. Subtly sweet, it has just a hint of garlic, while the nut and crumb topping adds a fun crunch to any holiday meal. —Diane Molberg, Calgary, Alberta

Ingredients

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
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon ground cinnamon
TOPPING:
3/4 cup soft bread crumbs
1/4 cup chopped pecans
2 to 3 tablespoons butter, melted
2 teaspoons minced fresh parsley

Directions

Preheat oven to 350°. Place sweet potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, just until tender, 10-20 minutes. Drain; transfer to a blender or food processor. Working in batches, pulse with the next 6 ingredients until smooth. Pour into a greased 2-1/2-qt. baking dish.
Combine topping ingredients; sprinkle over sweet potato mixture. Bake, covered, for 30 minutes. Uncover; bake until heated through, 15-20 minutes longer.

Nutrition Facts

1/2 cup: 116 calories, 3g fat (1g saturated fat), 4mg cholesterol, 213mg sodium, 22g carbohydrate (11g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Recipe Creator