Baked Carrot Sweet Potato Mash Recipes

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CARROT-SWEET POTATO MASH



Carrot-Sweet Potato Mash image

This side dish reminds me of the fall and all of the flavors that I look forward to cooking with.

Provided by Kristin Turrell

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 30m

Yield 6

Number Of Ingredients 6

1 (16 ounce) package baby carrots
1 sweet potato, peeled and cubed
¼ cup butter
½ cup applesauce, or as needed
¼ cup brown sugar
½ cup raisins

Steps:

  • Place carrots and potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
  • Meanwhile, melt the butter in a small saucepan over medium heat, then stir in the applesauce and brown sugar until dissolved. When the potatoes are ready, transfer to a serving bowl and mash until smooth. Then fold in the applesauce mixture and raisins.

Nutrition Facts : Calories 218.8 calories, Carbohydrate 37.5 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 4.2 g, Protein 1.9 g, SaturatedFat 4.9 g, Sodium 136.3 mg, Sugar 23.6 g

CARROT & SWEET POTATO MASH



Carrot & sweet potato mash image

Pair this comforting mash with a warming casserole for a match made in heaven

Provided by Good Food team

Categories     Dinner, Side dish

Time 30m

Yield Serves 4

Number Of Ingredients 5

500g carrots, chopped
500g sweet potatoes, chopped
3 garlic cloves, bashed
1 tsp cumin seeds, toasted
25g butter

Steps:

  • Put the carrots, sweet potatoes and garlic in a large pan of salted water, bring to the boil, then cook for 12 mins. Add cumin seeds, butter and seasoning, roughly mash, then serve immediately.

Nutrition Facts : Calories 206 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 3 grams protein, Sodium 0.29 milligram of sodium

BAKED CARROT & SWEET POTATO MASH



Baked carrot & sweet potato mash image

Whizz your roots into a smooth, creamy mash, then bake with breadcrumbs, cream, cinnamon and nutmeg

Provided by Good Food team

Categories     Dinner, Side dish

Time 1h10m

Number Of Ingredients 7

800g sweet potato , peeled and chopped into 2.5cm pieces
500g carrot , cut to the same size as the sweet potato
6 tbsp double cream
good grating nutmeg
small pinch cinnamon
large handful fresh breadcrumbs
olive oil , for drizzling

Steps:

  • Put the veg in a large pan, cover with water and bring to the boil, then put a lid on the pan and cook for 15 mins until really tender. Drain and leave to steam-dry for a few mins. Once completely dry, return to the pan and mash with the cream, nutmeg, cinnamon and plenty of seasoning. Transfer the mash to an ovenproof gratin dish, sprinkle with the breadcrumbs and drizzle with a little olive oil. Can be made the day before and chilled.
  • Bake at 220C/200C fan/gas 7 for 35 mins until the top is golden and crunchy, and the mash is piping hot.

Nutrition Facts : Calories 175 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

BAKED SWEET POTATO AND CARROT GRATIN



Baked Sweet Potato and Carrot Gratin image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 2h15m

Yield 8 servings

Number Of Ingredients 13

1/2 cup extra-virgin olive oil
2 medium Spanish onions, sliced
20 ounces baby spinach
2 2/3 cups cream cheese (21 ounces), cut into small cubes
1 1/3 cups vegetable stock
1 cup full-fat yogurt
Zest of 2 oranges
Kosher salt and freshly cracked black pepper
2 sprigs fresh sage, minced
4 large sweet potatoes, peeled and sliced 1/8-inch thick
4 large carrots, sliced on the bias 1/8-inch thick
1 1/2 cups toasted breadcrumbs
1 cup pomegranate seeds

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large pan, heat 3 tablespoons of the olive oil over medium-high heat until hot. Add the onion and saute until translucent and tender, 3 to 5 minutes. In stages, add the spinach and cook until all of the spinach is incorporated and cooked through. Set aside.
  • In a saucepot over medium-high heat, combine the cream cheese and vegetable stock, whisking to form a smooth mixture. Bring to a simmer, lower the heat to medium and simmer for 3 to 5 minutes. Add the yogurt and orange zest and whisk until incorporated, then remove from the heat. Add the spinach to the cream cheese mixture. Season with salt and pepper and fold together.
  • Coat the inside of a 9-by-13-inch baking dish with the remaining olive oil. Place a thin layer of the spinach mixture on the bottom of the dish and sprinkle with a third of the sage. Place a layer of sweet potatoes on top of the spinach and season with salt and pepper. Top with a single layer of carrots, then a layer of the spinach mixture and some sage. Repeat the steps once more, finishing with a layer of the spinach mixture on top, followed by a sprinkle of sage.
  • Cover the dish with aluminum foil and bake until the potatoes and carrots are tender, 1 hour and 20 minutes. Remove the foil, coat with the breadcrumbs and continue to bake until the breadcrumbs are golden brown, an additional 10 minutes. Let stand for 15 minutes before serving. When ready to serve, top with the pomegranate seeds.

BAKED SWEET POTATO AND CARROT MASH



Baked Sweet Potato and Carrot Mash image

Provided by Nature's Path

Yield 6 to 8 servings

Number Of Ingredients 10

2 lb sweet potatoes, peeled and cut into 2-inch pieces
1 lb carrots, peeled and cut into 2-inch pieces
4 cloves garlic, peeled
⅓ cup melted coconut oil
1 tsp salt
¼ tsp pepper
⅔ cup Nature's Path Coconut Chia Granola
⅓ cup fresh bread crumbs
2 tbsp chopped fresh parsley
2 tsp chopped fresh thyme

Steps:

  • Preheat oven to 400°F. Grease 8-inch glass baking dish; set aside. In large pot of boiling water, cook sweet potatoes, carrots and garlic for about 15 minutes or until tender; drain and return to pot. Add 2 tbsp (30 mL) coconut oil, 3/4 tsp salt and pepper; mash until smooth. Transfer to prepared baking dish. (Can be made ahead, covered and refrigerated. Bring to room temperature before baking.) Mix together granola, bread crumbs, parsley, thyme and remaining salt; stir in remaining coconut oil until combined. Sprinkle over potato mixture; bake for about 15 minutes or until topping is golden brown and filling is hot.

MASHED SWEET POTATOES AND CARROTS



Mashed Sweet Potatoes and Carrots image

Provided by Food Network

Categories     side-dish

Yield 6 servings

Number Of Ingredients 6

2 large sweet potatoes, peeled, cubed
4 large carrots, peeled, sliced
2 garlic cloves, peeled
1/4 cup whipping cream
2 tablespoons butter
Salt and freshly ground pepper

Steps:

  • Cook potatoes, carrots and garlic in large pot of boiling salted water until very tender. Drain; return to same pot. Mash with potato masher. Add cream and butter and mash until smooth and creamy. Season to taste with salt and pepper.

SWEET POTATO & CARROT MASH



Sweet Potato & Carrot Mash image

The zesty flavour of fresh ginger brings out the best in this simple, super-healthy, wonderfully low-fat, sweet potato and carrot mash. This is my adaptation of a recipe I found originally on one of my International Masters 'Good for You' recipe cards, which focus on health and nutrition. I use my Recipe #135453 when making this as I know that it is low in salt! I often add sunflower seeds to recipes such as this one and have included them here as an optional ingredient. They provide added nutrition and I just love the textural variation provided by that little bit of crunch! Walnuts would also work well. And yes, I know butter is not exactly healthy, but I do prefer to use it in cooking, so when I've made this recipe, I must confess that I've used butter. If you love sweet potatoes, you may also like my Recipe #124938, also very healthy but quite different from this recipe.

Provided by bluemoon downunder

Categories     Yam/Sweet Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

2 carrots, peeled and roughly chopped
1 orange sweet potato, peeled and cut into bite-sized cubes
1 granny smith apple, peeled, cored and roughly chopped
2 cups salt reduced vegetable stock
3 tablespoons reduced fat margarine (if that's your preference) or 3 tablespoons butter (if that's your preference)
1 leek, thinly sliced
1 onion, minced
3 garlic cloves, minced
1 tablespoon fresh ginger, finely grated
1/2 cup coriander leaves, finely chopped
1/4 cup sunflower seeds (optional)

Steps:

  • Put the carrot, sweet potato, apple and stock in a saucepan over a high heat; add 2 cups of water and bring to the boil; reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender when pierced with a fork and the liquid has reduced; cover with a lid and set aside for 10 minutes.
  • Heat the margarine (or butter) in a medium-sized non-stick pan over a medium heat and pan-fry the leek for about 3 minutes or until it softens, then add the onion, garlic and ginger, stirring to make sure that the ginger is mixed through the other ingredients, cook for 2-3 minutes; remove the pan from the heat and transfer the contents of the pan together with the carrot and sweet potato mixture into a food processor and process together until smooth.
  • Transfer to a serving bowl, stir through the coriander leaves (and sunflower seeds if including) and serve.

Nutrition Facts : Calories 125.8, Fat 4.5, SaturatedFat 0.7, Sodium 149.7, Carbohydrate 21.3, Fiber 3.6, Sugar 8.4, Protein 1.7

MASHED CARROT & SWEET POTATO



Mashed Carrot & Sweet Potato image

It look like mashed pumpkin, but it isn't pumpkin. Vary the proportion of carrots/sweet potatoes and spices to your liking.

Provided by Sandra Hyde

Categories     Yam/Sweet Potato

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

6 medium carrots
3 medium sweet potatoes
1 tablespoon butter
1 pinch cinnamon
1 pinch nutmeg
1 pinch mace (optional)

Steps:

  • Peel carrots and cut into serving size pieces.
  • Peel sweet potatoes and cut into serving sized pieces.
  • Boil each vegetable (separately) until tender.
  • Drain vegetables and place into one container.
  • Mash together with the butter and spices.

Nutrition Facts : Calories 98, Fat 2.1, SaturatedFat 1.3, Cholesterol 5.1, Sodium 91.5, Carbohydrate 18.9, Fiber 3.7, Sugar 5.5, Protein 1.6

SWEET POTATO & CARROT CASSEROLE



Sweet Potato & Carrot Casserole image

This tangy and sweet casserole is full of flavor. We've served it at many celebrations over the years and it's always been a big hit! -Gloria Mezikofsky, Wakefield, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 12 servings.

Number Of Ingredients 6

1/2 cup golden raisins
3-1/2 pounds medium sweet potatoes (about 6 potatoes)
4 large carrots, cut into 1-1/2-inch pieces
1/4 cup butter
1-1/2 cups packed brown sugar
1/3 cup orange juice

Steps:

  • Preheat oven to 375°. In a small bowl, cover raisins with hot water; let stand 30 minutes. , Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, just until tender, 15-20 minutes. Remove potatoes and cool slightly. Add carrots to same pot of boiling water; cook, uncovered, until tender, 15-20 minutes; drain., Peel sweet potatoes and cut crosswise into 1-1/2-in.-thick slices. Arrange potatoes and carrots in a greased 13x9-in. baking dish, cut sides down., Drain raisins. In a small saucepan, melt butter over medium heat; stir in raisins. Add brown sugar and orange juice, stirring to dissolve sugar. Pour over vegetables., Bake, uncovered, until heated through and sauce is bubbly, 25-30 minutes; if desired, baste occasionally with sauce. Let stand 10 minutes; toss before serving.

Nutrition Facts : Calories 307 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 69mg sodium, Carbohydrate 67g carbohydrate (45g sugars, Fiber 5g fiber), Protein 3g protein.

MASHED SWEET POTATOES AND CARROTS WITH SWEET-AND-SOUR WALNUTS



Mashed Sweet Potatoes and Carrots with Sweet-and-Sour Walnuts image

Yield Makes 8 servings

Number Of Ingredients 8

2 pounds red-skinned sweet potatoes (yams)
6 tablespoons butter, divided
2 pounds carrots, peeled, cut into 1/2-inch-thick slices
2 tablespoons (or more) water
Pinch of salt
1/2 cup honey
1/2 cup Sherry wine vinegar
1 cup walnuts, lightly toasted

Steps:

  • Preheat oven to 400°F. Bake potatoes until tender, about 45 minutes. Cool slightly; peel. Pass through ricer or food mill into large bowl.
  • Melt 2 tablespoons butter in large pot over medium heat. Add carrots, 2 tablespoons water, and pinch of salt. Cover and bring to boil; reduce heat to medium and simmer until carrots are tender, stirring occasionally and adding more water by tablespoonfuls if dry, about 25 minutes. Add 1/4 cup butter. Use potato masher to mash carrots coarsely. Stir potatoes into carrots. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
  • Stir honey and vinegar in small saucepan to blend. Add walnuts and boil until sauce is thick and syrupy, stirring occasionally, about 10 minutes. Cool slightly. Season with salt.
  • Rewarm potato-carrot mixture over medium heat, stirring frequently. Transfer to bowl, spoon walnuts with syrup over, and serve.

POTATO AND CARROT MASH



Potato and Carrot Mash image

I ate this often growing up, or some variation of it. My mom would always add things to the mashed potatoes if we were running low on potatoes - mostly carrots, but sometimes even turnip. The bits of carrot stay a little firmer than the potatoes, so you get little pops of sweetness in every bite.

Provided by France C

Categories     Mashed Potatoes

Time 40m

Yield 4

Number Of Ingredients 6

1 pound potatoes, peeled and cubed
½ pound carrots, peeled and cut into chunks
2 tablespoons butter
2 tablespoons half-and-half
1 medium green onion, minced
salt and freshly ground black pepper to taste

Steps:

  • Combine potatoes and carrots in a pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
  • Mash potatoes and carrots with butter, half-and-half, green onion, salt, and pepper until desired consistency

Nutrition Facts : Calories 172.5 calories, Carbohydrate 25.9 g, Cholesterol 18 mg, Fat 6.9 g, Fiber 4.2 g, Protein 3.2 g, SaturatedFat 4.2 g, Sodium 90.5 mg, Sugar 3.7 g

BAKED POTATO AND CARROT MASH



Baked Potato and Carrot Mash image

Provided by Roy Finamore

Categories     Milk/Cream     Mixer     Potato     Side     Bake     Thanksgiving     High Fiber     Carrot     Fall     Sour Cream     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

1/3 cup water
6 tablespoons (3/4 stick) butter, room temperature, divided
3 large russet potatoes (about 2 1/2 to 2 3/4 pounds total)
1 pound carrots, peeled, halved lengthwise if large, cut crosswise into 1-inch pieces
3/4 cup sour cream
1/2 cup half and half, warmed
2 tablespoons chopped fresh chives

Steps:

  • Preheat oven to 350°F. Place carrots and 1/3 cup water in 8x8x2-inch baking dish. Dot carrots with 2 tablespoons butter; sprinkle with salt and pepper. Place carrots and potatoes in oven; bake 30 minutes. Stir carrots and pierce potatoes with fork in several places. Bake until carrots and potatoes are tender, about 50 minutes longer. Using ricer, press carrots into large bowl, scraping in any juices from baking dish. Halve potatoes. Working in batches, scoop potato flesh into ricer, then rice potatoes into bowl with carrots. Using electric mixer, beat in 4 tablespoons butter, then sour cream, warm half and half, and chives. Season with salt and pepper.
  • Butter 13x9x2-inch oval baking dish. Spread potato mixture in dish, swirling mixture to create peaks. DO AHEAD: Can be made 1 day ahead. Cover; chill.
  • Bake in 350°F oven until heated through and brown in spots, about 25 minutes (35 minutes if chilled).

BAKED CARROT CASSEROLE



Baked Carrot Casserole image

This recipe originally called for sweet potatoes, but I've substituted carrots. I think it's wonderful and have received many compliments on it.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 12

2 pounds medium carrots, cooked and mashed
1/2 cup milk
1/2 cup sugar
1/3 cup butter, melted
2 eggs, lightly beaten
1 teaspoon vanilla extract
TOPPING:
2/3 cup packed brown sugar
1/3 cup all-purpose flour
2 tablespoons cold butter
2/3 cup chopped pecans
2/3 cup sweetened shredded coconut

Steps:

  • In a large bowl, combine the first six ingredients; place in a greased 1-1/2-qt. baking dish. Combine brown sugar and flour; cut in butter until crumbly. Stir in nuts and coconut. Sprinkle over carrot mixture. , Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 414 calories, Fat 22g fat (10g saturated fat), Cholesterol 83mg cholesterol, Sodium 197mg sodium, Carbohydrate 52g carbohydrate (41g sugars, Fiber 5g fiber), Protein 5g protein.

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From greedygourmet.com


10 BEST MASHED SWEET CARROTS RECIPES | YUMMLY
Broccoli Cakes & Sweet Carrot Dip Integrative Nutrition Recipes lemon, white onion, salt, coconut oil, honey, garlic cloves, ginger and 12 more 48 Sweet Carrot Side Dish aho's homemade food
From yummly.com


MASHED SWEET POTATOES AND CARROTS - SAVOR THE KITCHEN
Place sweet potatoes and carrots in a steamer basket and cook until fork tender 10-15 minutes. Once cooked place into a food processor( you can also place in a bowl and use a potato masher). Add maple syrup, ginger, jalopeno, sriracha and thyme pulse a few times to mix ingredients. Season with salt and pepper. I like to leave mine a little chunky but feel free to mix …
From savorthekitchen.com


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