Sweet Potato and Carrot Crisp

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READY IN: 1hr 20mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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