Sweet Potato and Carrot Crisp Recipe
Preparation Time: 30 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 20 minutes
Description: This Sweet Potato and Carrot Crisp is the epitome of comfort and convenience, offering a delectable combination of sweet and savory flavors with a delightful nutty crumb topping. Perfect for making ahead, this dish can be prepared and stored in the refrigerator for up to 2 days or frozen for up to 2 weeks. Simply thaw in the refrigerator before baking and enjoy a warm, hearty side that’s sure to please.
Category: Low Protein
Keywords: < 4 Hours, Make-Ahead, Sweet Potato, Carrot, Nutty Crisp, Freezable
Ingredients:
- 5 medium sweet potatoes, peeled and cut into large chunks
- 12 medium carrots, peeled and cut into large chunks
- 3/4 cup liquid honey
- 2 tablespoons butter (plus extra for greasing)
- 2 teaspoons ground cinnamon
- 2 cloves garlic, minced
- 2 teaspoons salt
- 1 cup pecans, chopped
- 1 1/2 tablespoons fresh parsley, chopped
- 1/2 cup breadcrumbs
- 1 tablespoon butter, melted (for topping)
- 1 cup orange juice
Instructions:
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Prepare the Vegetables: Begin by peeling and cutting the sweet potatoes and carrots into large chunks. This step ensures even cooking and a smooth texture in the final dish.
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Cook the Vegetables: In a large pot, bring water to a boil. Carefully add the sweet potatoes and carrots to the boiling water. Cook for about 20 minutes, or until the vegetables are tender when pierced with a fork. Once cooked, drain the vegetables thoroughly.
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Blend the Vegetables: Transfer the drained vegetables to a food processor or blender. Puree in batches if necessary, until you achieve a smooth, creamy consistency.
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Season the Puree: Add the orange juice, liquid honey, butter, ground cinnamon, minced garlic, and salt to the pureed vegetables. Blend well until all the ingredients are fully incorporated, creating a rich, flavorful mixture.
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Assemble the Dish: Spoon the sweet potato and carrot mixture into a greased 13 x 9 inch glass baking dish, spreading it out evenly.
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Prepare the Topping: In a small bowl, combine the breadcrumbs, chopped pecans, melted butter, and fresh parsley. Mix until the ingredients are well combined and the mixture resembles coarse crumbs.
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Top the Crisp: Sprinkle the crumb mixture evenly over the sweet potato and carrot puree in the baking dish. This will create a delightful, crunchy topping that contrasts beautifully with the smooth puree.
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Bake the Crisp: Cover the baking dish with aluminum foil and place it in a preheated 350ยฐF (175ยฐC) oven. Bake for 20 minutes. After this initial baking time, remove the foil and continue baking for an additional 30 minutes, or until the topping is golden brown and the crisp is heated through.
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Serve: Allow the crisp to cool slightly before serving. It can be enjoyed warm straight from the oven or at room temperature. For best results, let the dish stand for a few minutes to let the flavors meld together.
Make-Ahead Instructions: If preparing in advance, cover the assembled dish and refrigerate for up to 2 days. Alternatively, you can freeze the crisp for up to 2 weeks. To thaw, place the dish in the refrigerator for 24 hours before baking. Let it sit at room temperature for 30 minutes before proceeding with the baking instructions.
Enjoy this delightful Sweet Potato and Carrot Crisp as a comforting side dish thatโs sure to be a hit with family and friends. Whether youโre making it ahead for a busy week or serving it fresh from the oven, this dish is versatile and delicious. ๐ ๐ฅ๐ง๐ฏ๐ฐ
