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Sweet Potato Carrot Crisp

By: Diane Molberg

"Sweet potatoes take a different twist in this whipped side dish that pairs them with carrots. It's subtly sweet and has just a hint of garlic, while the nut and crumb topping adds a fun crunch to any holiday meal."

Rate/Review | Read Reviews (10)

Prep Time:
25 Min

Cook Time:
45 Min

Ready In:
1 Hr 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 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 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

Directions

In a large saucepan, cook sweet potatoes and carrots until tender; drain. Cool slightly; place in a blender or food processor. Add orange juice, honey, butter, garlic, salt and cinnamon; cover and process until smooth. Pour into a greased 2-1/2-qt. baking dish. Combine topping ingredients; sprinkle over sweet potato mixture. Cover and bake at 350 degrees F for 30 minutes. Uncover, bake 15-20 minutes longer or until heated through.