Best Sweet Potato Carrot Crisp Recipes

SWEET POTATO CARROT CRISP

Sweet Potato Carrot Crisp image

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.

Provided by Taste of Home

Categories Side Dishes

Time 1h10m

Yield 16 servings.

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 116 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 213mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

SWEET POTATO AND CARROT CRISP

Sweet Potato and Carrot Crisp image

This is a great make ahead dish. This delicious puree with a nutty crumb topping can also be frozen.

Provided by MarieRynr

Categories Low Protein

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

5 large sweet potatoes (about 2 1/2 lb)
12 carrots (about 2 lb)
3/4 cup orange juice
2 tablespoons liquid honey
2 tablespoons butter
2 teaspoons cinnamon
2 cloves garlic, minced
1 teaspoon salt
1 1/2 cups fresh breadcrumbs
1/2 cup chopped pecans
1/3 cup butter, melted
1 tablespoon chopped fresh parsley

Steps:

Peel and cut potatoes and carrots into large chunks.
In a large pot of boiling water, cook potatoes and carrots for 20 minutes or until tender; drain.
Puree in food processor or blender, in batches if necessary.
Add orange juice, honey, butter, cinnamon, garlic and salt; blend well.
Spoon into a greased 13 X 9 inch glass baking dish.
(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.
Cover with foil; bake in 350*F oven for 20 minutes.
Uncover; bake for 30 minutes longer.

Nutrition Facts : Calories 356.9, Fat 16.9, SaturatedFat 7.4, Cholesterol 27.9, Sodium 622.6, Carbohydrate 48.1, Fiber 7, Sugar 15.4, Protein 5.8