Sweet Potato and Carrot Crisp

This recipe contains sweet potatoes, carrots, orange juice, honey and cinnamon, and topped with a bread crumb and butter mixture.

• Email Recipe
• Print Recipe
•        

Ingredients:

• 2 1/2 pounds sweet potatoes    
• 2 pounds carrots  
• 3/4 cup orange juice  
• 2 tbsp. honey  
• 2 tbsp. butter  
• 2 tsp. cinnamon  
• 2 cloves garlic, minced (optional)
• 1 tsp. salt    
• Topping:
• 1 1/2 cups fine dry bread crumbs
• 1/2 cup chopped pecans  
• 1/3 cup melted butter  
• 1 tsp. chopped fresh parsley

Method

Peel and cut up sweet potatoes and carrots; boil in a large pot of salted water until tender. Drain and mash well. Add orange juice, honey, butter, cinnamon, garlic (if using) and salt. Spoon into a greased 9x13 inch baking dish. (Can be cooled and refrigerated up to 2 days.) Topping: Combine bread crumbs, pecans, butter and parsley. Sprinkle over casserole. Cover and bake in a 350 degree oven for 20 minutes or until heated through. (Allow extra time if refrigerated.)

Notes: An excellent holiday make-ahead vegetable.

Number of servings: 8 to 10

Submitted By: djnorm
View all recipes by this user