"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Sweet Potato and Carrot Crumble Recipe

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This recipe for Sweet Potato and Carrot Crumble, by , is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie McCormack

Category:
Category:

Ingredients:  
Ingredients:  
Filling:
2 or 3 Sweet Potatoes
2 Carrots
1/2 tsp pumpkin-pie spice
3 Tbls Maple Syrup

Crumble:
1/3 Cup Sugar
1/3 Cup All-purpose Flour
1/2 tsp Pumpkin-pie spice
1/4 tsp Salt
3 Tbls Butter or Margarine
1/2 Cup chopped pecans
1/3 Cup regular or quick-cooking (not instant) rolled oats

Directions:
Directions:
1. Peel sweet potatoes and cut into pieces. Boil sweet potatoes in water for 15-20 minutes until done.
2. Heat oven to 350. Lightly grease 2 qt shallow baking dish with non-stick cooking spray.
3. Peel and cut carrots into pieces. Place carrots and cooked sweet potatoes into baking dish. Pour syrup over contents and sprinkle with pumpkin-pie spice.
4. For crumble: In medium bowl combine sugar, flour, pumpkin-pie spice, and salt. Add butter and cut into mixture until it resembles coarse meal. Toss in pecans and oats until blended. Sprinkle evenly over vegetables.
5. Bake about 45 minutes, until heated through and top is lightly browned.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
60 minutes

 

 

 

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