Sweet Potato and Carrot Crumble |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 8 |
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Everyone will love these veggies! You can also add miniature marshmallows to the top. 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:
1. 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.
2. Transfer to baking dish; cover. Bake 40 minutes or until potatoes and carrots are tender.
3. 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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