Sweet Potato and Carrot Streusel
Prep Time
20 minutes
Cook Time
50 minutes
Yields
10 servings

Ingredients

Streusel

5 (small) sweet potatoes
12 (medium) carrots
2 (large) eggs, beaten
3 tbsp (45 ml) brown sugar
1 cup (250 ml) milk
1 1/2 tsp (7.5 ml) cinnamon
1/2 tsp (2 ml) salt

Topping

2 tbsp (30 ml) butter
1/2 cup (125 ml) quick-cooking rolled oats
2 tbsp (30 ml) flour
3/4 cup (175 ml) chopped pecans (optional)
1/3 cup (90 ml) brown sugar
1 tsp (5 ml) cinnamon

Directions

Streusel

  1. Peel and cut sweet potatoes and carrots into large chunks.
  2. Cook potatoes and carrots in a large pot of boiling water until very soft.
  3. Puree potatoes and carrots in a food processor or mix together using an electric mixer.
  4. Add beaten eggs, brown sugar, cinnamon, milk and salt and mix well.
  5. Spray or grease a 9 × 11 inch baking dish. Spoon in potato carrot mixture.

Topping

  1. Combine quick-cooking rolled oats, flour, chopped pecans (if using), brown sugar and cinnamon.
  2. Cut in butter and mix to obtain a crumble consistency.
  3. Sprinkle crumble mixture over sweet potato carrot mixture.
  4. Bake at 325 F for 50-60 minutes or until puffed and set.