Lightened-Up Sweet Potato Carrot Casserole with Maple Pecans
Sweet potatoes and carrots are roasted and then puréed with flavorful spices to produce a naturally sweet and creamy base for a lightened-up version of the classic Thanksgiving casserole. It’s topped off with maple pecans that add some crunch and sweetness and still leaves you room for dessert!
Nonstick cooking spray
2poundssweet potatoes,peeled and cut into large chunks
1poundcarrots,peeled and cut into large chunks
2tablespoonsfreshly squeezed orange juice
1cuplight coconut milk
Freshly ground pepper,to taste
Preheat oven to 400° F. Line large baking sheet with aluminum foil. Coat a 9x13-inch baking dish with cooking spray and set aside.
Toss sweet potatoes and carrots with olive oil and spread on baking sheet. Roast 30 minutes until caramelized, stirring once or twice during cooking.
While vegetables are roasting, in a small bowl toss pecans with maple syrup and set aside.
When vegetables are finished cooking, remove from oven and reduce oven temperature to 350° F.
Transfer roasted vegetables to a large food processor; add ginger, orange zest, orange juice, and coconut milk, and process until smooth, scraping down the sides of the bowl as necessary. Add cinnamon, nutmeg, salt, and pepper, to taste, and process again until blended. Taste and adjust seasoning as desired.
Spread the sweet potato carrot purée in the prepared baking dish and sprinkle with prepared pecans. Bake until hot and beginning to brown around the edges, 40 minutes.