Sweet Potato Carrot Crisp Recipe

Sweet Potato Carrot Crisp Recipe

  • 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 or margarine
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • TOPPING:
  • 3/4 cup soft bread crumbs
  • 1/4 cup chopped pecans
  • 2 tablespoons butter or margarine, melted
  • 2 teaspoons minced fresh parsley
  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 degrees F for 30 minutes. Uncover, bake 15-20 minutes longer or until heated through.
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