Sweet Potato & Carrot Casserole Recipe
1 lb. sweet potatoes, peeled and cut in 1/2″ rounds
1 lb. carrots, thinly sliced into rounds
1-1/4 cups fresh or drained canned pineapple chunks or diced apples
1/2 cup dried cranberries or raisins
1/3 cup packed brown sugar
3 tbsp orange juice concentrate
1 tbsp vegetable oil
2 tbsp molasses
1-1/2 tsp ground cinnamon
3 tbsp chopped toasted pecans
1/4 cup chopped fresh parsley or cilantro
6 thin slices apple or pineapple
Step 1: Preheat the oven to 350°F. Spray a 13″ x 9″ baking dish with cooking oil.
Step 2: Place the sweet potatoes and carrots in a saucepan and cover with cold water. Bring to a boil. Cook for 7 minutes at a boil, or until tender. Drain.
Step 3: Toss the sweet potatoes and carrots with the pineapple and cranberries. Place in the prepared baking dish.
Step 4: Combine the brown sugar, juice concentrate, oil, molasses and cinnamon in a small saucepan. Cook over medium heat, stirring frequently, for 1 minute or until melted and smooth.
Step 5: Pour the sauce over the vegetables. Cover and bake for 15 minutes, or until heated through. Remove from the oven and toss the vegetables. Sprinkle the pecans over top. Garnish with parsley and sliced apple.
Reprinted with permission from Rose Reisman’s The Complete Light Kitchen (2007 Whitecap Books).