Sweet Potato Carrot Crisp Recipes

SWEET POTATO CARROT CRISP

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.

SWEET POTATO AND CARROT CRISP

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.

EASY SWEET POTATO CRISP

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.

SWEET POTATO AND CARROT CRUMBLE

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.