And no sooner are we throwing out the last Halloween candy wrapper, and we’re already dreaming of pumpkin pie, yams, and that sweet carrot casserole side that mom always serves on Thanksgiving — the one with the sweet potatoes and the raisins and the pecan-crusted top.
Serves 6
INGREDIENTS
3 medium sweet potatoes
10 medium carrots
¼ cup butter
½ cup brown sugar
¾ cup golden raisins
½ teaspoon cinnamon
½ teaspoon nutmeg
juice of 1 orange
½ cup pecans
INSTRUCTIONS
Preheat oven to 350 F.
Rinse and put the sweet potatoes and carrots into a large pot, and cover with water.
Bring to a boil, then lower to medium, and cook for 15 more minutes, until just tender.
Drain, and cool.
While cooling, spray a casserole dish or 9×12-inch baking pan with nonstick cooking spray.
Peel the sweet potatoes, and slice into ½-inch-thick slices.
Cut the carrots into 1-inch chunks.
Arrange the sweet potatoes and carrots in the prepared pan.
Place the butter, brown sugar, raisins, cinnamon, and nutmeg in a small saucepan.
Juice the orange directly into the saucepan.
Heat at low-medium until the butter is melted, stirring to combine.
When the butter is melted, pour the mixture over the sweet potatoes and carrots, and toss lightly.
Top with the pecans.
Bake in the oven for 25 minutes.
Let the casserole sit for 10 minutes before serving.
