Sweet Potato and Carrot Crisp

Author: Canadian Living

"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


Peel 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.
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Sweet Potato and Carrot Crisp