YAM AND CARROT CASSEROLE

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Yam and Carrot Casserole image

Provided by Edith Kohn

Categories     Food Processor     Potato     Side     Bake     Thanksgiving     Vegetarian     Casserole/Gratin     Raisin     Carrot     Sweet Potato/Yam     Fall     Winter     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 10

8 large carrots (about 3 pounds), peeled, coarsely grated
1 large russet potato, peeled, coarsely grated
1 large yam (red-skinned sweet potato), peeled, coarsely grated
2/3 cup raisins
1/2 cup (1 stick) butter
2/3 cup (packed) golden brown sugar
4 large eggs
1 1/4 teaspoons salt
1 teaspoon baking powder
3/4 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Combine carrots, potato, yam and raisins in large bowl. Melt butter in heavy medium saucepan over low heat. Add sugar and whisk until sugar dissolves and mixture is smooth. Remove from heat; cool completely. Whisk eggs, salt, baking powder and cinnamon into butter mixture. Pour over vegetables; mix well. Season with pepper. Transfer to prepared dish.
  • Bake until vegetables are tender and mixture is set in center and golden brown on top, about 1 hour 30 minutes.

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