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    You are in: Home / Recipes / Sweet Potatoes and Carrots Recipe
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    Sweet Potatoes and Carrots

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Scots Lass/Cairo's Note:

    This is a tasty way of cooking root vegetables. It can be served as a side-dish to accompany roast chicken, or can be topped with thick Greek yoghurt and served as a starter with warm bread

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    Units: US | Metric


    1. 1
      Wash and trim the carrots. It should not be necessary to peel the carrots. Peel the sweet potatoes and slice thickly.
    2. 2
      Put carrots and potatoes into a large saucepan, cover with water and boil uncovered for 5 minutes. Drain the vegetables in a colander.
    3. 3
      Mix the honey, butter, oil and spices in a bowl. Put the vegetables into a baking dish.
    4. 4
      Set the oven to 220C.
    5. 5
      Brush the vegetables with the butter mixture.
    6. 6
      Bake for about 25 minutes until tender, basting the vegetables with the remainder of the butter mixture.
    7. 7
      Sprinkle the cooked vegetables with chopped parsley or coriander leaves and serve.

    Ratings & Reviews:

    • on February 21, 2007


      I'm always looking for new recipe ideas for vegetables so thought I'd give this a go. I've done honeyed carrots before but never thought of adding sweet potato too. I left out the cumin seeds as I didn't have any but otherwise made as directed. Went well with our roast lamb dinner. Thanks!

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


    Nutritional Facts for Sweet Potatoes and Carrots

    Serving Size: 1 (197 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 384.1
    Calories from Fat 170
    Total Fat 18.9 g
    Saturated Fat 10.1 g
    Cholesterol 40.0 mg
    Sodium 277.6 mg
    Total Carbohydrate 53.5 g
    Dietary Fiber 6.2 g
    Sugars 28.6 g
    Protein 3.2 g

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