SWEET POTATO AND CARROT CRISP

Sweet Potato and Carrot Crisp image

Provided by MarieRynr

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 12

Previous Next

5 large sweet potatoes (about 2 1/2 lb)
12 carrots (about 2 lb)
3/4 cup orange juice
2 tablespoons liquid honey
2 tablespoons butter
2 teaspoons cinnamon
2 cloves garlic, minced
1 teaspoon salt
1 1/2 cups fresh breadcrumbs
1/2 cup chopped pecans
1/3 cup butter, melted
1 tablespoon chopped fresh parsley

Steps:

Peel and cut potatoes and carrots into large chunks.
In a large pot of boiling water, cook potatoes and carrots for 20 minutes or until tender; drain.
Puree in food processor or blender, in batches if necessary.
Add orange juice, honey, butter, cinnamon, garlic and salt; blend well.
Spoon into a greased 13 X 9 inch glass baking dish.
(make ahead: cover and refrigerate for up to 2 days; or freeze for up to 2 weeks. Thaw in the refrigerator for 24 hours. Let stand at room temperature for 30 minutes before baking.) TOPPING: Mix crumbs, pecans, butter and parsley; sprinkle over potato mixture.
Cover with foil; bake in 350*F oven for 20 minutes.
Uncover; bake for 30 minutes longer.

Nutrition Facts : Calories 356.9, Fat 16.9, SaturatedFat 7.4, Cholesterol 27.9, Sodium 622.6, Carbohydrate 48.1, Fiber 7, Sugar 15.4, Protein 5.8