Sweet potato & carrot crisp
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Sweet potatoes |
| 2 | pounds | Carrots |
| ¾ | cup | Orange juice |
| 2 | tablespoons | Honey,liquid |
| 2 | tablespoons | Butter |
| 2 | teaspoons | Cinnamon |
| 2 | Garlic cloves;minced Salt | |
| 1½ | cup | Bread crumbs, fresh |
| ½ | cup | Pecans; chopped |
| ⅓ | cup | Butter; melted |
| 1 | tablespoon | Parsley; fresh, chopped |
Directions
TOPPING
Peel and cube sweet potatoes and carrots; in a large pot of boiling salted water, cook for about 20 minutes or until very tender, drain.
Puree in food processor or blender, in batches if necessary, adding orange juice, honey, butter, cinnamon, garlic and salt; spoon into greased 13 X 9 inch baking dish. (Can be cooled, covered and refrigerated for up to 2 weeks. Thaw in refrigerator for 24 hours.
Let stand at room temperature for 30 minutes.) Topping: combine bread crumbs, pecans, butter and parsley. Sprinkle over thawed casserole. Cover and bake in 350F oven for minutes; uncover and bake for 30 minutes or till heated through. MAKES: 8-10 SERVINGS
Source: The Merry Christmas Cookbook from Canadian Living magazine