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Sweet Potato & Carrot Crisp


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  • Topping:
  • 5 large sweet potatoes (about 2 ½ kg)
  • 12 carrots (about 2 lb/1 kg)
  • ¾ cup orange juice
  • 2 Tbsp each liquid honey and butter
  • 2 tsp cinnamon
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1 ½ cups fresh breadcrumbs
  • ½ cup chopped pecans
  • 1/3 cup melted butter
  • 1 Tbsp chopped fresh parsley



Step 1

Peel and cut potatoes and carrots into large chunks. Cook in large pot boiling water till tender. Drain and puree in food processor or blender in batches if necessary. Add orange juice, honey, butter, cinnamon, garlic and salt; blend well. Spoon into greased 13 x 9 dish. (Can be made ahead and kept in fridge for up to 2 days or freeze for 2 weeks) Topping: Mix crumbs, pecans, butter and parsley; sprinkle over potato mixture. Cover with foil and bake at 350 for 20 minutes. Uncover and bake for 30 minutes or until heated through.

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