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    You are in: Home / Recipes / Sweet Potato and Carrot Crumble Recipe
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    Sweet Potato and Carrot Crumble

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    25 mins

    1 hrs

    JackieOhNo!'s Note:

    Everyone will love these veggies! You can also add miniature marshmallows to the top.

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees. Coat 2-quart baking dish with cooking spray. Toss potatoes, carrots and shallot with 1/4 cup melted butter, 1/4 cup brown sugar, 1/4 t. cinnamon, 1/8 t. nutmeg, salt and pepper.
    2. 2
      Transfer to baking dish; cover. Bake 40 minutes or until potatoes and carrots are tender.
    3. 3
      Meanwhile, mix flour, pecans, remaining brown sugar, cinnamon and nutmeg; stir in vanilla and remaining butter until crumbly. Top vegetables with crumb mixture. Bake, uncovered, 15-20 minutes or until lightly browned.

    Ratings & Reviews:

    • on April 04, 2010


      I loved this.. it took a little longer to cook, about 60 minutes, for the potatoes to cook all the way through. The crumble topping really made it!

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    • on August 24, 2009


      OH ~ this is just FABULOUS !! I used one giant sweet potato and some julienne (pre-packaged) carrots I needed to use up. What wonderful flavors and the smell wafting from the oven kept DH hanging around :) This was really easy too. We enjoyed this dish with chicken breasts marinated with white wine and roasted garlic and a green salad. KEEPER for sure! Thanks JackieOhNo! Made for HOLIDAY TAG, August 2009.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Sweet Potato and Carrot Crumble

    Serving Size: 1 (222 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 378.4
    Calories from Fat 150
    Total Fat 16.7 g
    Saturated Fat 7.7 g
    Cholesterol 30.5 mg
    Sodium 226.6 mg
    Total Carbohydrate 54.5 g
    Dietary Fiber 6.0 g
    Sugars 23.2 g
    Protein 4.3 g

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