"Make-ahead" is a mantra in The Canadian Living Test Kitchen, especially for entertaining. This delicious puree with a nutty crumb topping freezes ahead, too.
- Portion size 9 servings
- Credits : Canadian Living Magazine: November 2000
- 5 sweet potatoes
- 12 carrots
- 3/4 cups orange juice
- 2 tablespoons each liquid honey and butter
- 2 teaspoons cinnamon
- 2 cloves garlic minched
- 1 teaspoon salt
- 1 1/2 cup fresh bread crumbs
- 1/2 cup chopped pecans
- 1/3 cup butter melted
- 1 tablespoon fresh parsley chopped
MethodPeel and cut potatoes and carrots into large chunks. In large pot of boiling water, cook potatoes and carrots for 20 minutes or until tender; drain. Puree in food processor or blender, in batches if necessary.
Add orange juice, honey, butter, cinnamon, garlic and salt; blend well. Spoon into greased 13- x 9inch (3 L) glass baking dish. (Make-ahead: Cover and refrigerate for up to 2 days. Or freeze for up to 2 weeks; thaw in refrigerator for 24 hours. Let stand at room temperature for 30 minutes.)
Topping: Mix crumbs, pecans, butter and parsley; sprinkle over potato mixture. Cover with foil; bake in 350 degrees F (180 degrees C) oven for 20 minutes. Uncover; bake for 30 minutes or until heated through.