Sweet Potato And Carrot Crisp Recipes

SWEET POTATO CARROT CRISP

Steps:

• Preheat oven to 350°. Place sweet potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, just until tender, 10-20 minutes. Drain; transfer to a blender or food processor. Working in batches, pulse with next six ingredients until smooth. Pour into a greased 2-1/2-qt. baking dish., Combine topping ingredients; sprinkle over sweet potato mixture. Bake, covered, for 30 minutes. Uncover; bake until heated through, 15-20 minutes longer.

SWEET POTATO & CARROT CASSEROLE

Steps:

• Preheat oven to 375°. In a small bowl, cover raisins with hot water; let stand 30 minutes. , Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, just until tender, 15-20 minutes. Remove potatoes and cool slightly. Add carrots to same pot of boiling water; cook, uncovered, until tender, 15-20 minutes; drain., Peel sweet potatoes and cut crosswise into 1-1/2-in.-thick slices. Arrange potatoes and carrots in a greased 13x9-in. baking dish, cut sides down., Drain raisins. In a small saucepan, melt butter over medium heat; stir in raisins. Add brown sugar and orange juice, stirring to dissolve sugar. Pour over vegetables., Bake, uncovered, until heated through and sauce is bubbly, 25-30 minutes; if desired, baste occasionally with sauce. Let stand 10 minutes; toss before serving.

SWEET POTATO AND CARROT CRISP

Steps:

• Peel and cut potatoes and carrots into large chunks.
• In a 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 a greased 13 X 9 inch glass baking dish.
• (make ahead: cover and refrigerate for up to 2 days; or freeze for up to 2 weeks. Thaw in the refrigerator for 24 hours. Let stand at room temperature for 30 minutes before baking.) TOPPING: Mix crumbs, pecans, butter and parsley; sprinkle over potato mixture.
• Cover with foil; bake in 350*F oven for 20 minutes.
• Uncover; bake for 30 minutes longer.

SWEET POTATO CARROT CRISP

Steps:

• 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.

SWEET POTATO AND CARROT CASSEROLE

Steps:

• In a big pot, add potatoes, carrots, and enough water to cover; bring to a boil; lower heat to low,cover, and simmer 30 minutes or until vegetables are very tender.
• Drain vegetables; then transfer to a large mixing bowl.
• Mash with a potato masher until almost a puree (do not puree in food processor as the texture will not be right).
• Add in the orange juice, egg, butter, brown sugar, nutmeg, bourbon, and salt/pepper to taste; stir until well blended.
• Stir in pecans; scape mixture into a greased 2 1/2 quart casserole.
• Bake in a 350° oven for 30 minutes or until slightly browned.

SWEET POTATO AND CARROT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the potatoes, carrots, sugar, milk, eggs, and pumpkin pie spice together in a blender; blend until smooth. Pour mixture into the pie crust.
• Bake in preheated oven until a toothpick inserted in center comes out clean, about 30 minutes.

SWEET POTATO CRISP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9 inch square baking dish.
• In a medium bowl, mix together the sweet potatoes, white sugar, eggs, 2 1/2 tablespoons melted butter, milk, salt and vanilla until well blended. Spread evenly in the prepared baking dish.
• In a separate bowl, stir together the light brown sugar, pecans and flour. Stir in remaining 2 1/2 tablespoons of butter to make the crumb topping. Spread topping over the sweet potatoes.
• Bake for 25 to 30 minutes in the preheated oven, until topping is browned and crispy.