We have tried a lot of sweet potato casserole recipes. This one is our favorite for Thanksgiving. The spices are just right, and we like the carrots and sweet potatoes together. It is based on a Food Network recipe that I scale to fill a 13×9 inch pan and has a pecan topping.
| Prep Time | 15 minutes |
| Cook Time | 60 minutes |
| Servings |
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Ingredients
- 5 pounds sweet potatoes peeled, cut into 2 inch pieces
- 12 ounces carrots peeled, cut into 2 inch pieces
- 6 tablespoons brown sugar
- 3 tablespoons butter
- 1 teaspoon ginger
- 1 teaspoon orange zest
- 1 teaspoon ground cinnamon
- 2 eggs lightly beaten
Topping
- 1/2 cup chopped pecans
- 12 marshmallows large
Ingredients
Topping
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Instructions
- Place sweet potatoes in a stock pot. fill with water, and boil for 20 minutes.
- Add carrots to stock pot and boil for 8 minutes longer.
- Drain and then transfer to a stand mixer bowl. Add brown sugar, butter, orange zest and egg. Mix until just combined.
- Pour into a 13×9 baking dish and sprinkle with pecans and optional marshmallows.
- Bake uncovered for 30 minutes at 350F.
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