Sweet potatoes take a different twist in this whipped side dish that pairs them with carrots. Subtly sweet, it has just a hint of garlic, while the nut and crumb topping adds a fun crunch to any holiday meal. —Diane Molberg, Calgary, Alberta
Sweet Potato Carrot Crisp
Soft Bread Crumbs
Sweet Potato Carrot Crisp
Prep Time
25 min
Cook Time
45 min
Yield
16 servings
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 the next 6 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.
Nutrition 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.
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