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Sweet Potato and Carrot Crisp

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“This is a great make ahead dish. This delicious puree with a nutty crumb topping can also be frozen.”
READY IN:
1hr 20mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel and cut potatoes and carrots into large chunks.
  2. In a large pot of boiling water, cook potatoes and carrots for 20 minutes or until tender; drain.
  3. Puree in food processor or blender, in batches if necessary.
  4. Add orange juice, honey, butter, cinnamon, garlic and salt; blend well.
  5. Spoon into a greased 13 X 9 inch glass baking dish.
  6. (make ahead: cover and refrigerate for up to 2 days; or freeze for up to 2 weeks. Thaw in the refrigerator for 24 hours. Let stand at room temperature for 30 minutes before baking.) TOPPING: Mix crumbs, pecans, butter and parsley; sprinkle over potato mixture.
  7. Cover with foil; bake in 350*F oven for 20 minutes.
  8. Uncover; bake for 30 minutes longer.

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