Sweet Potato Carrot Crisp |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Sweet potatoes take a different twist in this whipped side dish that pairs them with carrots. It's subtly sweet and has just a hint of garlic, while the nut and crumb topping adds a fun crunch to any holiday meal. Ingredients:
4 medium sweet potatoes, peeled and cubed |
2 pounds carrots, cut into 1/2-inch chunks |
3/4 cup orange juice |
2 tablespoons honey |
2 tablespoons butter |
2 garlic cloves, minced |
1 teaspoon salt |
1 teaspoon ground cinnamon |
topping: |
3/4 cup soft bread crumbs |
1/4 cup chopped pecans |
2 to 3 tablespoons butter, melted |
2 teaspoons minced fresh parsley |
Directions:
1. In a large saucepan, cook sweet potatoes and carrots until tender; drain. Cool slightly; place in a blender or food processor. Add orange juice, honey, butter, garlic, salt and cinnamon; cover and process until smooth. Pour into a greased 2-1/2-qt. baking dish. Combine topping ingredients; sprinkle over sweet potato mixture. Cover and bake at 350° for 30 minutes. Uncover, bake 15-20 minutes longer or until heated through. Yield: 12-16 servings.
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