Sweet Potato And Carrot Crisp
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Canadian | Vegetables | 1 | Servings |
INGREDIENTS
| 2 1/2 | lb | Sweet potatoes |
| 2 | lb | Carrots |
| 3/4 | c | Orange juice |
| 2 | T | Honey, liquid |
| 2 | T | Butter |
| 2 | t | Cinnamon |
| 2 | Garlic cloves, minced | |
| 1 | t | Salt |
| 1 1/2 | c | Bread crumbs, fresh |
| 1/2 | c | Pecans, chopped |
| 1/3 | c | Butter, melted |
| 1 | T | Parsley, fresh chopped |
INSTRUCTIONS
Peel and cube sweet potatoes and carrots; in a large pot of boiling salted water, cook for about 20 minutes or until very tender, drain. Puree in food processor or blender, in batches if necessary, adding orange juice, honey, butter, cinnamon, garlic and salt; spoon into greased 13 X 9 inch baking dish. (Can be cooled, covered and refrigerated for up to 2 weeks. Thaw in refrigerator for 24 hours. Let stand at room temperature for 30 minutes.) Topping: combine bread crumbs, pecans, butter and parsley. Sprinkle over thawed casserole. Cover and bake in 350F oven for minutes; uncover and bake for 30 minutes or till heated through. MAKES: 8-10 SERVINGS Source: The Merry Christmas Cookbook from Canadian Living magazine From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 3140
Calories From Fat: 1197
Total Fat: 138.1g
Cholesterol: 235.1mg
Sodium: 4314.7mg
Potassium: 5677.2mg
Carbohydrates: 444.2g
Fiber: 61.8g
Sugar: 151g
Protein: 52.4g