Sweet Potato and Carrot Crisp

Sweet Potato and Carrot Crunch

There must be as many sweet potato casserole recipes as there are cooks in the world. This Sweet Potato and Carrot Crisp recipe was published in Canadian Living December 1992. I am a compulsive recipe collector and certainly have more recipes than I will ever be able to make in my lifetime. I have hung onto this recipe along with the recipe for Roasted Onions that you can find here because they can both be made ahead of time. In both cases you can freeze them for 2 weeks or make ahead by 2 days. With the Christmas season being so busy this is a huge time saver. They can both be made for other occasions and are suitable to be served with a variety of meats.

  • 2 ½ pounds Sweet Potatoes 1.2KG
  • 2 pounds Carrots 1KG
  • ¾ cup Orange Juice 175ML
  • 2 Tbsp Liquid Honey 25ML
  • 2 Tbsp Butter 25ML
  • 2 Tsp Cinnamon 10ML
  • 2 cloves Garlic, minced 2
  • 1 Tsp Salt 5ML


  • 1 ½ cups Fresh Bread Crumbs 375ML
  • ½ cup Chopped Pecans 125ML
  • 1/3 cup Butter, melted 75ML
  • 1 Tbsp Chopped Fresh Parsley 15ML

Peel and cube sweet potatoes and carrots; in a large pot of boiling salted water, cook for about 20 minutes or until tender; drain. Puree in food processor or blender, in batches if necessary, adding orange juice, honey, butter, cinnamon, garlic and salt; spoon into a greased 13 x 9 inch (3L) baking dish.

Can be cooled, covered and refrigerated for up to 2 days or frozen for up to 2 weeks. Thaw in refrigerator for 24 hours. Let stand at room temperature for 30 minutes.

Topping: Combine breadcrumbs, pecans, butter, and parsley. Sprinkle over thawed casserole. Cover and bake in 350F degree (180C) oven for 20 minutes; uncover and bake for 30 minutes or until heated through.

Makes 8 to 10 Servings.

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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