Ingredients for Sweet Potato And Carrot Casserole
- 4 medium sweet potatoes, peeled and cubed
- 2 medium carrots, chopped
- 1/4 cup orange juice
- 1 egg, lightly beaten
- 1/4 cup butter, melted
- 1/2 cup dark brown sugar, packed
- 1/2 teaspoon ground nutmeg
- 2 tablespoons bourbon (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped pecans
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How to Make Sweet Potato And Carrot Casserole
- Preheat oven to 350°F (175°C).
- In a large pot, combine the peeled and cubed sweet potatoes and chopped carrots. Add enough water to cover the vegetables completely.
- Bring the water to a boil over high heat. Once boiling, reduce heat to low, cover the pot, and simmer for 30 minutes, or until the vegetables are very tender and easily pierced with a fork.
- Drain the cooked vegetables thoroughly in a colander.
- Transfer the drained vegetables to a large mixing bowl.
- Mash the vegetables using a potato masher or electric mixer until almost completely pureed but still slightly chunky. (Leave some texture!)
- Add the melted butter, brown sugar, orange juice, egg, nutmeg, bourbon (if using), salt, and pepper to the mashed vegetables.
- Stir until all ingredients are thoroughly combined and the mixture is smooth.
- Gently fold in the chopped pecans.
- Grease a 2 1/2-quart casserole dish. Pour the sweet potato and carrot mixture into the prepared casserole dish.
- Bake in the preheated oven for 30 minutes, or until the casserole is heated through and the top is lightly browned.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
36g
Fat
17g
Carbs
6g
