Sweet Potato and Carrot Crisp |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This is a great make ahead dish. This delicious puree with a nutty crumb topping can also be frozen. 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 |
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.
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