Sweet Potato Carrot Spiced Life Juice Recipes

SWEET POTATO CARROT JUICE {30 DAYS OF JUICING}

Sweet Potato Carrot Juice {30 Days of Juicing} image

Provided by Simple Nourished Living

Categories Juice

Time 5m

Number Of Ingredients 5

Ingredients

1 medium sweet potato
3 medium carrots
1 orange (peeled)
1 red bell pepper (cored and seeded)
2 stalks celery

Steps:

Wash all produce thoroughly. Cut sweet potato, carrots, orange and red bell pepper into pieces that will fit into juicer. (I did not peel mine first since they were organic.) Juice all ingredients and serve chilled over ice.

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

Ingredients

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.

SWEET POTATO, CARROT, AND DRIED FRUIT CASSEROLE

Sweet Potato, Carrot, and Dried Fruit Casserole image

from NY Times' "Recipes for Health" - http://www.nytimes.com/2011/01/28/health/nutrition/28recipehealth.html?ref=nutrition

Provided by ellie3763

Categories Yam/Sweet Potato

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

6 medium carrots, peeled and cut in 3/4-inch dice (about 1 1/2 pounds)
3 medium sweet potatoes, peeled and cut in 3/4-inch dice (about 2 1/4 pounds)
2 granny smith apples, peeled, cored and cut in medium dice
1/4 lb pitted prunes, cut in half
1/4 lb pitted apricot, quartered
2 tablespoons mild honey, like clover
1/2 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup fresh orange juice
1 tablespoon unsalted butter

Steps:

Preheat the oven to 375 degrees. Butter or oil a 3-quart baking dish.
Place the carrots and sweet potatoes in a steamer set above 1 inch of boiling water, and steam for five to 10 minutes, until just tender. Drain and toss with the remaining ingredients in a large bowl. Combine well, and scrape into the prepared baking dish.
Place in the oven, and bake 40 to 50 minutes, stirring every 15 minutes, until the sweet potatoes and carrots are thoroughly tender.
Dot the top with butter, and bake another 10 minutes until the top is lightly browned.
Remove from the heat, and serve hot or warm.

Nutrition Facts : Calories 132, Fat 1.8, SaturatedFat 1, Cholesterol 3.8, Sodium 199.4, Carbohydrate 29.1, Fiber 4.2, Sugar 16.8, Protein 1.7