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.
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2 ½ lbÌýSweet potatoesÌý1 ¼ kg
2 lbÌýCarrotsÌý1 kg
2 TbspÌýHoneyÌý30 mL
2 TbspÌýSoft margarine, unsaltedÌý30 mL
2 tspÌýCinnamon Ìý10 mL
2 clovesÌýGarlicÌý2 cloves
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1 ½ cupÌýWhole wheat bread crumbsÌý375 mL
½ cupÌýPecansÌý125 mL
¼ cupÌýSoft margarine, unsaltedÌý60 mL
¼ cupÌýParsley
Non-stick cooking sprayÌý60 mL
Directions:
1.ÌýPreheat oven to 350ºF (175ºC).
2.ÌýPeel and cube sweet potatoes and carrots.
3.ÌýPlace in a large pot. Add enough water to cover vegetables. Cook for 20 minutes or until tender.
4.ÌýDrain and puree. Add honey, margarine, cinnamon, and garlic and stir.
5.ÌýPut mixture in a 9 x 13 inch (23 x 33 cm) pan that has been sprayed with non-stick cooking spray.
6.ÌýCombine ingredients for topping in a bowl and sprinkle on top of potato and carrot mixture.
7.ÌýCover 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
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