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Recipes, Links and Information => Members' Recipes Recipes Index => Meatless, Vegetarian, Pasta => Topic started by: JudyB on December 14, 2006, 08:40:53 PM
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.
Topping
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.
Enjoy
JudyB