Sweet Potato and Carrot Casserole |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 10 |
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Great holiday side dish. Ingredients:
4 large sweet potatoes, peeled and diced |
6 medium carrots, diced |
1/2 cup orange juice |
1 large egg |
1/4 cup butter, melted |
3 tablespoons packed dark brown sugar |
1/8 teaspoon ground nutmeg |
2 tablespoons bourbon |
salt, to taste |
pepper, to taste |
1/2 cup chopped pecans |
Directions:
1. 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.
2. Drain vegetables; then transfer to a large mixing bowl.
3. Mash with a potato masher until almost a puree (do not puree in food processor as the texture will not be right).
4. Add in the orange juice, egg, butter, brown sugar, nutmeg, bourbon, and salt/pepper to taste; stir until well blended.
5. Stir in pecans; scape mixture into a greased 2 1/2 quart casserole.
6. Bake in a 350° oven for 30 minutes or until slightly browned.
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