Sweet Potato and Carrot Crisp

Submitted by MarieRynr

"This is a great make ahead dish. This delicious puree with a nutty crumb topping can also be frozen."

 

• Ready In: 1hr 20mins
• Ingredients: 12
• Serves: 8-10

ingredients

• 5 large sweet potatoes (about 2 1/2 lb)
• 12 carrots (about 2 lb)
• 3⁄4 cup orange juice
• 2 tablespoons liquid honey
• 2 tablespoons butter
• 2 teaspoons cinnamon
• 2 cloves garlic, minced
• 1 teaspoon salt

• TOPPING

• 1 1⁄2 cups fresh breadcrumbs
• 1⁄2 cup chopped pecans
• 1⁄3 cup butter, melted
• 1 tablespoon chopped fresh parsley

directions

1. Peel and cut potatoes and carrots into large chunks.
2. In a large pot of boiling water, cook potatoes and carrots for 20 minutes or until tender; drain.
3. Puree in food processor or blender, in batches if necessary.
4. Add orange juice, honey, butter, cinnamon, garlic and salt; blend well.
5. Spoon into a greased 13 X 9 inch glass baking dish.
6. (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.
7. Cover with foil; bake in 350*F oven for 20 minutes.
8. Uncover; bake for 30 minutes longer.