Sweet Potato and Carrot Crumble

Total Time
1hr 25mins
Prep 25 mins
Cook 1 hr

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

Ingredients Nutrition

Directions

  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. Transfer to baking dish; cover. Bake 40 minutes or until potatoes and carrots are tender.
  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.
Most Helpful

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!

Demandy April 04, 2010

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.

FloridaNative August 24, 2009