Sweet Potato Carrot Crisp Recipe

Sweet Potato Carrot Crisp Recipe
Sweet Potato Carrot Crisp Recipe photo by Taste of Home
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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.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min.

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

Preheat oven to 350°. Place sweet potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, just until tender, 10-20 minutes. Drain; transfer to a blender or food processor. Working in batches, pulse with next six ingredients until smooth. Pour into a greased 2-1/2-qt. baking dish.
Combine topping ingredients; sprinkle over sweet potato mixture. Bake, covered, for 30 minutes. Uncover; bake until heated through, 15-20 minutes longer. Yield: 16 servings.
Originally published as Sweet Potato Carrot Crisp in Country Woman Christmas Annual 1998, p29

Nutritional Facts

1/2 cup: 116 calories, 3g fat (1g saturated fat), 4mg cholesterol, 213mg sodium, 22g carbohydrate (11g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

  • 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
  1. Preheat oven to 350°. Place sweet potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, just until tender, 10-20 minutes. Drain; transfer to a blender or food processor. Working in batches, pulse with next six ingredients until smooth. Pour into a greased 2-1/2-qt. baking dish.
  2. Combine topping ingredients; sprinkle over sweet potato mixture. Bake, covered, for 30 minutes. Uncover; bake until heated through, 15-20 minutes longer. Yield: 16 servings.
Originally published as Sweet Potato Carrot Crisp in Country Woman Christmas Annual 1998, p29

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