Sweet Potato Carrot Casserole
This naturally sweet and creamy Sweet Potato Carrot Casserole combines roasted vegetables with warming spices and maple pecans for the perfect healthy holiday side dish everyone loves.
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 9x13-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.