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Ingredients
| sweet potatoes: 4 whole potatoes (peeled and diced) |
| carrots: 6 (diced) |
| orange juice: 1/2 cup |
| eggs: 1 (large) |
| salted butter: 1/4 cup (melted) |
| dark brown sugar (packed): 3 Tbl |
| ground nutmeg: 1/8 tsp |
| bourbon: 2 Tbl |
| salt (to taste) |
| black pepper (to taste) |
| pecans (chopped): 1/2 cup |
Sweet Potato and Carrot Casserole
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
60 min -
Servings
10 serving(s)
Tags
- 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.