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Sweet Potato Carrot Crisp

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Total Time
Prep: 25 min. Bake: 45 min.

By Taste Of Home Editorial Team

Recipe by Diane Molberg, Calgary, Alberta

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 26, 2024

Sweet potatoes take a different twist in this whipped side dish that pairs them with carrots. Subtly sweet, it has just a hint of garlic, while the nut and crumb topping adds a fun crunch to any holiday meal. —Diane Molberg, Calgary, Alberta

Soft Bread Crumbs

To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Test Kitchen Approved

Sweet Potato Carrot Crisp

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Yield: 16 servings
Prep: 25 min
Cook: 45 min
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Ingredients

  • 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
Text Ingredients

Directions

  1. 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 the next 6 ingredients until smooth. Pour into a greased 2-1/2-qt. baking dish.
  2. Combine topping ingredients; sprinkle over sweet potato mixture. Bake, covered, for 30 minutes. Uncover; bake until heated through, 15-20 minutes longer.

Nutrition Facts

1/2 cup: 116 calories, 3g fat (1g saturated fat), 4mg cholesterol, 213mg sodium, 22g carbohydrate (11g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
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