Sweet Potato and Carrot Crisp


A nutty crumb topping crisps up a deliciously smooth puree that can be made ahead and frozen.


5          large sweet potatoes (about 2 - 1/2lb / 1.25kg)

12        carrots (about 2lb / 1kg)

3/4 cup orange juice               175ml

2 Tbsp liquid honey                25ml

2 Tbsp butter                          25ml

2tsp     cinnamon                    10ml

2 cloves garlic minced

1 tsp salt                                 5ml



1-1/2 cups       fresh bread crumbs                 375ml

1/2 cup            chopped pecans                      125ml

1/3 cup            butter, melted                             75ml

1 Tbsp             chopped fresh parsley               15ml


Peel and cut sweet potatoes and carrots into large chunks.

In large pot of boiling water, cook potatoes and carrots for about 20 minutes or until very 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 baking dish

(Recipe can be prepared to this point, covered and refrigerated for up to 2 days or frozen for up to 2 weeks.  Let thaw in refrigerator for 24 hours.  Let stand at room temperature for 30 minutes before continuing.)

Topping:  combine bread crumbs, pecans, butter and parsley.

Sprinkle over potato mixture.  Cover with foil and bake in 350*F (180*C) oven for 20 minutes, uncover and bake for 30 minutes or until heated through.

Makes 8 - 10 servings