Spicy Carrot-Sweet Potato Casserole

This recipe carefully balances sweetness and savory notes for a delightful side dish. The combination of sweet potatoes and carrots creates a vibrant base, enriched by warm spices.

A streusel topping made with flour, butter, brown sugar, and pecans would be a delicious addition to this casserole. Simply sprinkle it over the top before baking.

How to make Spicy Carrot-Sweet Potato Casserole

Servings: 6
Prep time: 10 minutes
Cook time: 30 minutes

Ingredients

• 1          jar (15.5 ounces) Aunt Nellie’s Glazed Small Sliced Carrots
• 1/4       cup orange juice
• 1          teaspoon ground cinnamon
• 1/2       teaspoon ground ginger
• 1/2       teaspoon grated orange peel
• 1          cup cooked sweet potato pieces (about 2 inches each)
• 1/4       cup coarsely chopped pecans

Directions

1. Heat oven to 350°F. In large bowl, gently stir together carrots with jarred liquid, orange juice, cinnamon, ginger and orange peel.
2. Spray 1 1/2- to 2-quart baking dish with nonstick cooking spray. Arrange sweet potatoes in dish. Pour carrot mixture over potatoes. Sprinkle with pecans.
3. Bake 30 minutes, or until bubbling and heated through. Allow to stand 5-10 minutes before serving.

Note:

1/2 cup chopped apples can be added to carrot mixture.

Tips

• Sweet Potato Selection: Choose sweet potatoes that are firm, with smooth skin and no sprouts. Smaller to medium-sized sweet potatoes tend to be sweeter.
• Make-Ahead Magic: This casserole can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Add about 10 minutes to the baking time if baking straight from the fridge.
• Can I use canned sweet potatoes for this recipe? While fresh sweet potatoes are recommended for the best flavor and texture, you can use canned sweet potatoes in a pinch. Be sure to drain them well and reduce the amount of orange juice accordingly.
• How do I prevent the sweet potatoes from browning before cooking? To prevent the sweet potatoes from browning, place them in a bowl of cold water with a squeeze of lemon juice after peeling and dicing.
• Can I use different types of nuts in this recipe? Of course! Walnuts, almonds, or even toasted pumpkin seeds would be delicious alternatives to pecans.

SOURCE:  Seneca Foods