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Yam Carrot Crisp

Started by JudyB, December 14, 2006, 08:40:53 PM

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December 14, 2006, 08:40:53 PM Last Edit: December 16, 2006, 02:06:03 PM by JudyB
Yam Carrot Crisp

This is a yummy recipe, one that has been enjoyed by all who have tried it.

4 medium yams
2 lbs of carrots
¾ c orange juice
2 tbsp honey
2 tbsp butter
2 garlic cloves minced
1 tsp salt
1 tsp cinnamon

Cut carrots into ½ inch chunks, add the yams, peeled and cut into chunks.  Cook till tender.  Drain and let cool.  Place in a blender or food processor, add the rest of the ingredients and process till smooth. (I left my veggies somewhat chunky.)
Pour into a 2 ½ qt greased baking dish.

¾ cup soft bread crumbs
¼ cup chopped pecans
2 tbsp margarine
2 tsp parsley

Combine the topping ingredients, and sprinkle over yam carrot mixture.  Cover and bake at 350 for 30 minutes.  Uncover and bake 15 – 30 minutes longer or till heated through.

I have been thinking I would change the topping if I were to make this again.  I would substitute flour and rolled oats instead of the bread crumbs.  Also I would make more of the topping as the instructions have only a thin layer of the "crisp".  

The difference between yams and sweet potatoes seems to be only the colour of the skin.  Yams have a coppery color.