Best Sweet Potato And Carrot Casserole Recipes

SWEET POTATO, CARROT AND DRIED FRUIT CASSEROLE

Sweet Potato, Carrot and Dried Fruit Casserole image

This dish is inspired by several tsimmes recipes in Joan Nathan's "Jewish Cooking in America." Tsimmes, a Yiddish word that means "fuss," doesn't have to be fussy at all. Sometimes the dish contains meat (and is fussier than this one), but sometimes it's just fruit and vegetables. Warning: You may find yourself eating this for breakfast.

Provided by Martha Rose Shulman

Categories easy, side dish

Time 1h15m

Yield Serves eight

Number Of Ingredients 11

Ingredients

6 medium carrots about 1 1/2 pounds, peeled and cut in 3/4-inch dice
3 medium sweet potatoes about 2 1/4 pounds, peeled and cut in 3/4-inch dice
2 Granny Smith apples, peeled, cored and cut in medium dice
1/4 pound pitted prunes, cut in half
1/4 pound pitted apricots, quartered
2 tablespoons mild honey, like clover
1/2 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
Salt to taste about 1/2 teaspoon
1 cup fresh orange juice
1 tablespoon unsalted butter

Steps:

Preheat the oven to 375 degrees. Butter or oil a 3-quart baking dish.
Place the carrots and sweet potatoes in a steamer set above 1 inch of boiling water, and steam for five to 10 minutes, until just tender. Drain and toss with the remaining ingredients in a large bowl. Combine well, and scrape into the prepared baking dish. Place in the oven, and bake 40 to 50 minutes, stirring every 15 minutes, until the sweet potatoes and carrots are thoroughly tender. Dot the top with butter, and bake another 10 minutes until the top is lightly browned. Remove from the heat, and serve hot or warm.

Nutrition Facts : @context http, Calories 171, UnsaturatedFat 1 gram, Carbohydrate 39 grams, Fat 2 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 205 milligrams, Sugar 22 grams, TransFat 0 grams

SWEET POTATO AND CARROT CASSEROLE

Sweet Potato and Carrot Casserole image

Make and share this Sweet Potato and Carrot Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories Yam/Sweet Potato

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

4 large sweet potatoes, peeled and diced
6 medium carrots, diced
1/2 cup orange juice
1 large egg
1/4 cup butter, melted
3 tablespoons packed dark brown sugar
1/8 teaspoon ground nutmeg
2 tablespoons Bourbon
salt, to taste
pepper, to taste
1/2 cup chopped pecans

Steps:

In a big pot, add potatoes, carrots, and enough water to cover; bring to a boil; lower heat to low,cover, and simmer 30 minutes or until vegetables are very tender.
Drain vegetables; then transfer to a large mixing bowl.
Mash with a potato masher until almost a puree (do not puree in food processor as the texture will not be right).
Add in the orange juice, egg, butter, brown sugar, nutmeg, bourbon, and salt/pepper to taste; stir until well blended.
Stir in pecans; scape mixture into a greased 2 1/2 quart casserole.
Bake in a 350° oven for 30 minutes or until slightly browned.

SWEET POTATO, CARROT, AND DRIED FRUIT CASSEROLE

Sweet Potato, Carrot, and Dried Fruit Casserole image

from NY Times' "Recipes for Health" - http://www.nytimes.com/2011/01/28/health/nutrition/28recipehealth.html?ref=nutrition

Provided by ellie3763

Categories Yam/Sweet Potato

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

6 medium carrots, peeled and cut in 3/4-inch dice (about 1 1/2 pounds)
3 medium sweet potatoes, peeled and cut in 3/4-inch dice (about 2 1/4 pounds)
2 granny smith apples, peeled, cored and cut in medium dice
1/4 lb pitted prunes, cut in half
1/4 lb pitted apricot, quartered
2 tablespoons mild honey, like clover
1/2 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup fresh orange juice
1 tablespoon unsalted butter

Steps:

Preheat the oven to 375 degrees. Butter or oil a 3-quart baking dish.
Place the carrots and sweet potatoes in a steamer set above 1 inch of boiling water, and steam for five to 10 minutes, until just tender. Drain and toss with the remaining ingredients in a large bowl. Combine well, and scrape into the prepared baking dish.
Place in the oven, and bake 40 to 50 minutes, stirring every 15 minutes, until the sweet potatoes and carrots are thoroughly tender.
Dot the top with butter, and bake another 10 minutes until the top is lightly browned.
Remove from the heat, and serve hot or warm.

Nutrition Facts : Calories 132, Fat 1.8, SaturatedFat 1, Cholesterol 3.8, Sodium 199.4, Carbohydrate 29.1, Fiber 4.2, Sugar 16.8, Protein 1.7

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