Sweet Potato And Carrot Crisp Recipe

Name: Sweet Potato And Carrot Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; TOPPING; 1 1/2 cups fresh breadcrumbs; 1/2 cup chopped pecans; 1/3 cup butter, melted; 1 tablespoon chopped fresh parsley

Servings: persons

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
TOPPING
1 1/2 cups fresh breadcrumbs
1/2 cup chopped pecans
1/3 cup butter, melted
1 tablespoon chopped fresh parsley

1
Peel and cut potatoes and carrots into large chunks.
2
In a large pot of boiling water, cook potatoes and carrots for 20 minutes or until tender; drain.
3
Puree in food processor or blender, in batches if necessary.
4
Add orange juice, honey, butter, cinnamon, garlic and salt; blend well.
5
Spoon into a greased 13 X 9 inch glass baking dish.
6
(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.
7
Cover with foil; bake in 350*F oven for 20 minutes.
8
Uncover; bake for 30 minutes longer.

697

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 large sweet potatoes (about 2 1/2 lb), 12 carrots (about 2 lb), 3/4 cup orange juice, 2 tablespoons liquid honey, and more.

Yes, Sweet Potato And Carrot Crisp falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sweet Potato And Carrot Crisp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions