Sweet Potato and carrot Crisp
Canada’s Food Guide recommends eating at least one dark orange vegetable, like sweet potato or carrots, each day. Enjoy this warm and satisfying recipe as a side dish.
Ingredients:
2 ½ lb Sweet potatoes 1 ¼ kg
2 lb Carrots 1 kg
2 Tbsp Honey 30 mL
2 Tbsp Soft margarine, unsalted 30 mL
2 tsp Cinnamon 10 mL
2 cloves Garlic 2 cloves
Topping:
1 ½ cup Whole wheat bread crumbs 375 mL
½ cup Pecans 125 mL
¼ cup Soft margarine, unsalted 60 mL
¼ cup Parsley
Non-stick cooking spray 60 mL
Directions:
1. Preheat oven to 350ºF (175ºC).
2. Peel and cube sweet potatoes and carrots.
3. Place in a large pot. Add enough water to cover vegetables. Cook for 20 minutes or until tender.
4. Drain and puree. Add honey, margarine, cinnamon, and garlic and stir.
5. Put mixture in a 9 x 13 inch (23 x 33 cm) pan that has been sprayed with non-stick cooking spray.
6. Combine ingredients for topping in a bowl and sprinkle on top of potato and carrot mixture.
7. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake uncovered for 30 minutes.
Makes 24 servings (125 mL/ ½ cup/ 105 g)
Per Serving: 140 calories, 5 g fat, (0.5 g saturated fat, 0 g trans fat), 110 mg sodium, 21 g carbohydrate, 3 g protein, 3 g fibre.
For more recipes, see Inspiring Healthy Eating at Healthyeatingstartshere.ca
