Sweet Potato and Carrot Crumble
"Everyone will love these veggies! You can also add miniature marshmallows to the top."
- Ready In:
- 1hr 25mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 2 lbs sweet potatoes, peeled, cut into 1-1/2-inch chunks
- 1 lb carrot, peeled, cut into 1/2-inch-thick slices
- 1 shallot, chopped
- 1⁄2 cup butter, melted
- 1⁄4 cup light brown sugar
- 1⁄3 cup light brown sugar
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1⁄8 teaspoon pepper
- 1⁄8 teaspoon salt
- 3⁄4 cup flour
- 1⁄2 cup chopped pecans
- 2 teaspoons vanilla extract
directions
- 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.
- Transfer to baking dish; cover. Bake 40 minutes or until potatoes and carrots are tender.
- 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.
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Reviews
-
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! -
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.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
