This lightened up version of classic holiday dish is sure to please the entire family this holiday season. A naturally sweet and creamy Sweet Potato Carrot Casserole that’s full of flavor and nutrition and topped with sweet and crunchy maple pecans. It's so good, you won't even notice the marshmallows are missing.
- Ingredients
- Nonstick cooking spray
- 2 lbs. sweet potatoes, peeled and cut into large chunks
- 1 lb. carrots, peeled and cut into large chunks
- 1 Tbsp. olive oil
- 3/4 C. chopped pecans
- 2 tsp. maple syrup
- 1 tsp. grated ginger
- 1 tsp. orange zest
- 2 Tbsp. freshly squeezed orange juice
- 1 C. light coconut milk
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. kosher salt
- Freshly ground pepper (to taste)
Directions
- Preheat oven to 400° F.
- Line a large baking sheet with aluminum foil. Coat a 9 X 13-in baking dish with cooking spray and set aside.
- Toss sweet potatoes and carrots with olive oil and spread on baking sheet. Roast 30 minutes until caramelized, stirring once or twice during cooking.
- While vegetables are roasting, in a small bowl, toss pecans with maple syrup and set aside.
- When vegetables are finished cooking, remove from oven and reduce oven temperature to 350° F.
- Transfer roasted vegetables to a large food processor. Add ginger, orange zest, orange juice, and coconut milk, and process until smooth, scraping down the sides of the bowl as necessary. Add cinnamon, nutmeg, salt, and pepper (to taste) and process again until blended. Taste and adjust seasoning as desired.
- Spread the sweet potato–carrot purée in the prepared baking dish and sprinkle with prepared pecans. Bake until hot and beginning to brown around the edges, 40 minutes.
Nutrition Facts (Serves 10)
Calories: 180
Total fat: 9 g
Sat fat: 2 g
Sodium: 180 mg
Total carbohydrate: 23 g
Dietary fiber: 5 g
Sugars: 9 g
Protein: 3 g
Recipe and photograph courtesy of Jessica Levinson, MS, RDN, CDN from Today’s Dietitian Magazine