SWEET POTATO & CARROT CASSEROLE
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
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
This dish is inspired by several tsimmes recipes in Joan Nathan's "Jewish Cooking in America." Tsimmes, a Yiddish word that means "fuss," doesn't have to be fussy at all. Sometimes the dish contains meat (and is fussier than this one), but sometimes it's just fruit and vegetables. Warning: You may find yourself eating this for breakfast.
Provided by Martha Rose Shulman
Categories easy, side dish
Time 1h15m
Yield Serves eight
Number Of Ingredients 11
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 : @context http, Calories 171, UnsaturatedFat 1 gram, Carbohydrate 39 grams, Fat 2 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 205 milligrams, Sugar 22 grams, TransFat 0 grams
SWEET POTATO/CARROT FAT SUBSTITUTE FOR RECIPE
Found this one in Self magazine, February 2008. Use it in muffin recipes, etc., replacing up to 2/3 of the fat. Wanted to try it so posted it here.
Provided by Cleoppa
Categories Spreads
Time 10m
Yield 1 mush, 2 serving(s)
Number Of Ingredients 2
Steps:
- Boil sweet potato and carrots in a medium pot of cold water for about 20 minutes, until they're tender. Drain and blend in food processor with 2-3 tbsp of water. Puree until smooth.
CARROT-SWEET POTATO MASH
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
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
LOW FAT SWEET POTATO CASSEROLE
Make and share this Low Fat Sweet Potato Casserole recipe from Food.com.
Provided by Audrey M
Categories Yam/Sweet Potato
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Peel sweet potatoes and place in large saucepan covered in water.
- Cook until fork tender; about 20-30 minutes.
- In a medium mixing bowl, combine first 7 ingredients.
- Beat with an eclectic mixer until well blended.
- Spoon mixture into an 8 inch square baking dish coated with cooking spray.
- In a small mixing bowl, combine granola, pecans and 1/4 cup brown sugar; stir well.
- Sprinkle over casserole and drizzle with butter.
- Bake at 350°F for 25 minutes.
SWEET POTATO CARROT CRISP
Sweet potatoes take a different twist in this whipped side dish that pairs them with carrots. It's subtly sweet and has just a hint of garlic, while the nut and crumb topping adds a fun crunch to any holiday meal.
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Place sweet potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, just until tender, 10-20 minutes. Drain; transfer to a blender or food processor. Working in batches, pulse with next six ingredients until smooth. Pour into a greased 2-1/2-qt. baking dish., Combine topping ingredients; sprinkle over sweet potato mixture. Bake, covered, for 30 minutes. Uncover; bake until heated through, 15-20 minutes longer.
Nutrition Facts : Calories 116 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 213mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
SWEET POTATO AND CARROT PIE
This pie tastes almost like pumpkin pie! We use this recipe on Thanksgiving and no one knows the difference. I think it's even better than pumpkin pie!
Provided by mandie486
Categories Desserts Pies Sweet Potato Pie Recipes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the potatoes, carrots, sugar, milk, eggs, and pumpkin pie spice together in a blender; blend until smooth. Pour mixture into the pie crust.
- Bake in preheated oven until a toothpick inserted in center comes out clean, about 30 minutes.
Nutrition Facts : Calories 216.3 calories, Carbohydrate 35.5 g, Cholesterol 47.1 mg, Fat 6.9 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 1.6 g, Sodium 199 mg, Sugar 19.1 g
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- Garnet potatoes. This red yam is the perfect substitute for sweet potatoes in any recipe. Despite being a little sweeter and containing more water, it has many nutritional values, including vitamin A and fibers.
- Jewel potatoes. The jewel yam is actually another variety of sweet potato, and just like garnet potatoes it is often referred to as “yam”. It has vibrant orange flesh and copper skin and it is actually well-known for sweet potato recipes.
- Japanese Sweet Potatoes. The Japanese sweet potato (Satsumaimo) is easily recognizable because of its purple skin. This variety of potato is very much loved in Japan during the fall season.
- Yukon gold potatoes. The Yukon gold potato can be used in all the recipes that feature garnet sweet potatoes, but the same can’t be said for the contrary.
- Carrots. Carrots are well-known for having many health benefits, as they’re rich in fibers, potassium, antioxidants, vitamin K1, and can help weight loss, improve eye health, and lower cholesterol.
- Parsnips. Parsnips look like very pale carrots and surely their aspect may not be as alluring as their orange cousin. However, you should definitely give parsnips a chance, because they’re a good substitute for sweet potatoes.
- Pumpkin. Sweet potatoes are a common substitute for pumpkin in many recipes, but the same can be said for the contrary. In fact, you can use pumpkin as an alternative to sweet potatoes.
- Butternut. Butternut squash is among the most delicious and healthy alternatives to sweet potatoes. It is often considered a “cold season superfood” because of its health benefits and the generous amount of carbs, higher than most other vegetables.
- Spaghetti Squash. Surely enough, you can’t swap sweet potatoes with traditional Italian pasta. Spaghetti is also the name of winter squash that is closely related to zucchini and pumpkin.
- Ube. Ube has many names, among which “purple yam” and “Dioscorea alata”. There is also a bit of confusion with the Japanese sweet potato because they are both originally from Japan and they both have purple skin, but they’re not the same thing.
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- Garnet potatoes. The first thing that comes to mind when you need to replace sweet potatoes is to use Garnet potatoes. This is the closest substitute you can find that has many things in common with sweet potatoes.
- Pumpkin. The sweet orange type of fruit that is similar to sweet potato is pumpkin. Easy to find with a creamy texture and similar taste to sweet potatoes, you can add them in desserts, soups, salad, or every other recipe that calls for sweet potato.
- White potatoes. If you are out of sweet potatoes and you need another type then white potatoes are your thing. If you need a creamy texture with a neutral flavor, then white potatoes make an excellent choice.
- Butternut squash. Butter squash makes a great choice for any recipe that you should have used sweet potato. This is yet another healthy squash with many vitamins.
- Celery root. Celery or celery root makes a great replacement for sweet potatoes. You can add it to stews, soups, salads, or any other species that need a sweet potato.
- Acorn squash. A type of squash similar to sweet potatoes is the Acorn squash. You can use it for baking, roasting, steaming, and even boiling for most of the recipes that need sweet potatoes.
- Jewel potatoes. Just throw in some jewel potatoes and your recipe is saved. Use them when you are baking or making casseroles since they are the ideal replacement.
- Russet potato. Russet potato makes a perfect replacement for sweet potatoes because of the many similarities. They are large with a dark color you can add it in many recipes.
- Carrots. A common veggie that we almost always have in our fridge is carrots. With a sweet taste similar to sweet potatoes, you can replace them in almost any recipe.
- Ube. A mild sweet veggie with a nutty taste that you can use in your cooking if you want to replace or avoid using sweet potatoes is Ube. Typically, Ube has a purple color but it can vary.
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