Potatoes carrots recipe Sweet Potato Carrot Crisp


How to cook Sweet Potato Carrot Crisp


Potatoes carrots recipe 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 or margarine
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• TOPPING:
• 3/4 cup soft bread crumbs
• 1/4 cup chopped pecans
• 2 tablespoons butter or margarine, melted
• 2 teaspoons minced fresh parsley

DIRECTIONS for cooking Sweet Potato Carrot Crisp


1. In a large saucepan, cook sweet potatoes and carrots until tender; drain. Cool slightly; place in a blender or food processor. Add orange juice, honey, butter, garlic, salt and cinnamon; cover and process until smooth. Pour into a greased 2-1/2-qt. baking dish. Combine topping ingredients; sprinkle over sweet potato mixture. Cover and bake at 350 degrees F for 30 minutes. Uncover, bake 15-20 minutes longer or until heated through.

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