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Sweet Potato Carrot Crisp Recipe

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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.

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Sweet Potato Carrot Crisp Recipe

Prep: 25 min. Bake: 45 min.

Yield: 12-16 Servings

25 45 70

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

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.

Nutritional Facts 1 serving (1/2 cup) equals 111 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 211 mg sodium, 18 g carbohydrate, 3 g fiber, 2 g protein.

Originally published as Sweet Potato Carrot Crisp in Country Woman Christmas Annual 1998, p29

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