Sweet Potato Carrot Casserole
When fall rolls around, I can’t help but get excited about cozy comfort foods! This Sweet Potato Carrot Casserole is my go-to dish that makes everyone at the table smile.
You’ll love how the sweet potatoes and carrots dance together in perfect harmony. It’s like a warm hug on a plate that fills your kitchen with amazing smells. Trust me, this recipe will become your family’s new favorite side dish!
Why You’ll Love Sweet Potato Carrot Casserole
This amazing casserole hits all the right notes and makes cooking feel like pure joy every single time you make it.
- Sweet and Savory Magic: Your taste buds will do a happy dance with every single bite.
- Packed with Good Stuff: Gets your daily vitamins without even trying – sneaky but smart!
- Super Easy Prep: Make it ahead so you can chill while dinner cooks itself.
- Kids Love It Too: Even picky eaters can’t resist these gorgeous orange colors.
- Works for Everyone: Easy to change up for different eating styles and needs.
This fall favorite pairs beautifully with other seasonal dishes like our Pecan Sweet Potato Casserole and Butternut Squash Casserole for complete autumn dining experiences.
Ingredients You’ll Need
I handpicked these simple ingredients to make your casserole shine – just peek at my recipe card below for the exact amounts.
- Sweet Potatoes: Pick the firm ones that feel heavy for the best sweet taste.
- Carrots: Fresh carrots give you that bright orange color and natural candy sweetness.
- Coconut Milk: Makes everything creamy and rich without any dairy at all.
- Orange Juice: Adds a bright pop that makes the veggies taste even better.
- Orange Zest: The secret weapon that makes everything smell incredible and taste fresh.
- Fresh Ginger: Just a little bit warms everything up without being too spicy.
- Ground Cinnamon: Classic fall spice that makes your whole house smell like heaven.
- Ground Nutmeg: Adds that cozy feeling that makes you want to snuggle up.
- Olive Oil: Good quality oil helps your veggies get perfectly golden and tender.
- Maple Syrup: Real maple syrup tastes so much better than the fake stuff.
- Pecans: Chopped up nuts give you that perfect crunch against the smooth casserole.
How to Make Sweet Potato Carrot Casserole
Let me walk you through each step so you can make this amazing casserole like a total pro!
Step 1: Get Your Veggies Ready
Turn your oven to 400°F first. Peel 2 pounds sweet potatoes and 1 pound carrots, then chop them up the same size. Toss everything with 1 tablespoon olive oil and spread on your baking sheet. Pop them in for 30 minutes until they’re golden.
Step 2: Make the Crunchy Topping
While your veggies cook, mix 3/4 cup chopped pecans with 2 teaspoons maple syrup in a small bowl. Stir it up really good so every pecan gets coated. Set this aside and turn your oven down to 350°F when the veggies are done.
Step 3: Blend Everything Smooth
Put your hot veggies in the food processor. Add 1 teaspoon grated ginger, 1 teaspoon orange zest, 2 tablespoons orange juice, and 1 cup coconut milk. Blend until it’s smooth as silk – no lumps allowed!
Step 4: Add the Yummy Spices
Toss in 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon salt, and some black pepper. Blend again until everything mixes together. Give it a taste and add more spices if you want – you’re the boss!
Step 5: Now Bake Time!
Spread your smooth mixture in a greased 9×13-inch baking dish. Sprinkle those maple pecans on top like fairy dust. Bake for 40 minutes until it’s hot and the edges get a little brown. Let it sit for 5 minutes before you dig in.
Tips for the Best Sweet Potato Carrot Casserole
These little tricks will help you make a casserole that’s absolutely perfect every time you whip it up.
- Keep Things Even: Cut your veggies the same size so they all cook at the same speed.
- Don’t Skip Roasting: Roasting makes everything taste way better than just boiling in water.
- Make It Super Smooth: Keep blending and scraping the sides until it’s creamy as can be.
- Taste as You Go: Your tongue knows best – adjust those spices until it tastes just right.
- Toast Those Nuts: Give your pecans a quick toast before adding syrup for extra flavor.
- Rest Before Serving: Let it rest for a few minutes after baking so it’s easier to serve.
Variations and Substitutions
Want to shake things up? Here are some fun ways to make this recipe totally your own style.
- Skip the Dairy: Use cashew cream or oat milk instead of coconut milk for different tastes.
- No Nuts Allowed: Try toasted pumpkin seeds or sunflower seeds if nuts aren’t your thing.
- Spice It Up: Add cardamom or extra ginger to make your taste buds wake up.
- Different Sweet: Use honey or brown sugar instead of maple syrup if that’s what you have.
- Chunky Style: Leave some veggies a little lumpy for a more rustic feel.
- Add Some Protein: Mix in cooked quinoa or lentils to make it more filling.
Make-Ahead and Storage Tips
This casserole is a real lifesaver when you want to get ahead of the game! You can roast your veggies up to two days early and just keep them in the fridge.
Make the whole thing without baking it, cover it tightly, and it’ll wait patiently for up to a day before you need it. Just add 10 more minutes to the baking time if you’re starting from cold.
Keep leftovers covered in your fridge for up to four days. Heat up single servings in the microwave or warm the whole dish covered in a 350°F oven until it’s nice and hot.
Sweet Potato Carrot Casserole
Ingredients
- 2 pounds sweet potatoes peeled and chunked
- 1 pound carrots peeled and chunked
- 1 tablespoon olive oil
- 3/4 cup pecans chopped
- 2 teaspoons maple syrup
- 1 teaspoon fresh ginger grated
- 1 teaspoon orange zest
- 2 tablespoons orange juice freshly squeezed
- 1 cup coconut milk light
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- black pepper to taste
Instructions
- Get Your Oven Ready: Heat your oven to 400°F, line a baking sheet with foil, and grease your 9×13-inch dish with cooking spray for easy cleanup later.
- Roast Those Veggies: Toss your sweet potatoes and carrots with olive oil, spread them on the baking sheet, and roast for 30 minutes until they're golden, stirring once or twice.
- Make the Topping: Mix your chopped pecans with maple syrup in a small bowl until they're all coated nicely, then set aside for later use on top.
- Blend It Up: Put your roasted veggies in the food processor, add ginger, orange zest, orange juice, and coconut milk, then blend until it's smooth and creamy.
- Add the Spices: Toss in cinnamon, nutmeg, salt, and pepper into the processor, pulse until mixed well, taste it, and adjust the spices however you like them.
- Bake and Serve: Turn your oven down to 350°F, spread the mixture in your prepared dish, top with maple pecans, and bake 40 minutes until hot and lightly brown.
Notes
- Pick sweet potatoes and carrots that are about the same size so they cook evenly and give you the best texture in your finished dish.
- Roasting your veggies instead of boiling them makes the flavors way more intense and gives you that yummy caramelized taste that makes everything better.
- For super smooth texture, blend longer and scrape the bowl sides often to make sure all your veggies get completely pureed and mixed perfectly.
- You can put this whole casserole together one day early and keep it covered in the fridge, then just bake when you’re ready to eat.
- Leftover casserole stays good in your fridge for four days and heats up perfectly in the microwave or low oven for quick and easy meals.
Recipe FAQs
What to serve with sweet potato carrot casserole?
This casserole is best friends with roasted turkey, glazed ham, grilled chicken, or roasted beef for meals that make everyone happy and full.
How do I keep my casserole from getting watery?
Make sure your roasted veggies are well-drained before you blend them, and don’t go crazy with the liquid when you’re making the puree.
Can I freeze sweet potato carrot casserole?
YES! Freeze the unbaked casserole for up to three months. Let it thaw overnight in your fridge and bake as usual with extra time.
What’s the best way to reheat leftovers?
Pop single servings in the microwave for 1-2 minutes or warm the whole thing covered in a 350°F oven until it’s heated all the way through.
How do I know when my casserole is done cooking?
It’s ready when it’s hot all the way through, the edges look a little brown, and the top looks set without any watery spots.
Can I make this without a food processor?
Sure thing! Use a potato masher or stick blender for a chunkier texture – it won’t be as smooth but still tastes AMAZING!
How early can I make this ahead of time?
You can make the whole casserole up to two days early, keep it covered in the fridge, and just bake when you’re ready.
What other nuts taste good on top?
Walnuts, almonds, or hazelnuts all work great instead of pecans – each one gives you a different yummy flavor to try out.
