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Lighten up a Thanksgiving classic with this naturally sweet and creamy Sweet Potato Carrot Casserole that's full of flavor and nutrition. #vegan #glutenfree #dairyfree #fallrecipes

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!
Course Side Dish
Cuisine Gluten-Free, Vegan
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings 10
Calories 180 kcal
Author Jessica Levinson

Ingredients

  • Nonstick cooking spray
  • 2 pounds sweet potatoes, peeled and cut into large chunks
  • 1 pound carrots, peeled and cut into large chunks
  • 1 tablespoon olive oil
  • 3/4 cup chopped pecans
  • 2 teaspoons maple syrup
  • 1 teaspoon grated ginger
  • 1 teaspoon orange zest
  • 2 tablespoons freshly squeezed orange juice
  • 1 cup light coconut milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • Freshly ground pepper, to taste

Instructions

  1. Preheat oven to 400° F. Line large baking sheet with aluminum foil. Coat a 9x13-inch baking dish with cooking spray and set aside.

  2. Toss sweet potatoes and carrots with olive oil and spread on baking sheet. Roast 30 minutes until caramelized, stirring once or twice during cooking.
  3. While vegetables are roasting, in a small bowl toss pecans with maple syrup and set aside.
  4. When vegetables are finished cooking, remove from oven and reduce oven temperature to 350° F.
  5. 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.
  6. 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.