Sweet Potato Carrot Crisp Recipes

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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

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

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

EASY SWEET POTATO CRISP



Easy Sweet Potato Crisp image

I wanted to make a quick and easy side dish for our early Thanksgiving celebration from pantry items, and everyone loved it!

Provided by fleckfamily

Categories     Desserts     Crisps and Crumbles Recipes

Time 40m

Yield 8

Number Of Ingredients 6

1 (40 ounce) can sweet potatoes, drained
1 cup quick-cooking rolled oats
1 cup brown sugar
½ cup chopped pecans
½ cup melted butter
1 ½ teaspoons ground cinnamon

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Pour sweet potatoes into an 8x8-inch pan.
  • Mix oats, brown sugar, pecans, butter, and cinnamon together in a bowl; spread mixture over sweet potatoes.
  • Bake in the preheated oven until top is golden brown, 25 to 30 minutes.

Nutrition Facts : Calories 420.1 calories, Carbohydrate 64.7 g, Cholesterol 30.5 mg, Fat 17.4 g, Fiber 4.4 g, Protein 4.4 g, SaturatedFat 7.9 g, Sodium 164.3 mg, Sugar 34.1 g

SWEET POTATO AND CARROT CRUMBLE



Sweet Potato and Carrot Crumble image

Make and share this Sweet Potato and Carrot Crumble recipe from Food.com.

Provided by JackieOhNo

Categories     Yam/Sweet Potato

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 13

2 lbs sweet potatoes, peeled, cut into 1-1/2-inch chunks
1 lb carrot, peeled, cut into 1/2-inch-thick slices
1 shallot, chopped
1/2 cup butter, melted
1/4 cup light brown sugar
1/3 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1/8 teaspoon salt
3/4 cup flour
1/2 cup chopped pecans
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees. Coat 2-quart baking dish with cooking spray. Toss potatoes, carrots and shallot with 1/4 cup melted butter, 1/4 cup brown sugar, 1/4 t. cinnamon, 1/8 t. nutmeg, salt and pepper.
  • Transfer to baking dish; cover. Bake 40 minutes or until potatoes and carrots are tender.
  • Meanwhile, mix flour, pecans, remaining brown sugar, cinnamon and nutmeg; stir in vanilla and remaining butter until crumbly. Top vegetables with crumb mixture. Bake, uncovered, 15-20 minutes or until lightly browned.

Nutrition Facts : Calories 378.5, Fat 16.8, SaturatedFat 7.8, Cholesterol 30.5, Sodium 226.7, Carbohydrate 54.5, Fiber 6.1, Sugar 23.2, Protein 4.3

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