Sweet Potato and Carrot Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
Casserole:4 cups Sweet Potatoes, cooked and mashed (approximately 4 to 5 pounds to start)2 cups Carrots, cooked and mashed (approximately 8 carrots)1 cup Egg Beaters (or 4 eggs)2 tsp Vanilla Extract2 cups 2% Milk 1 tbsp Nutmeg, groundTopping:1 cup Pecans, chopped 1 cup Brown Sugar, packed1/2 cup Back to Nature Classic Granola
1. Preheat the oven to 350°F. Lightly grease (or spray with cooking spray) a baking dish.
2. Boil and mash the Sweet Potatoes (take the skins off before mashing) and the Carrots.
3. Combine the Sweet Potatoes, Carrots, Egg Beaters (or Eggs), Milk, Vanilla and Nutmeg in a bowl and and mix until smooth. Spoon into the baking dish.
4. Chop the Pecans in a food processor, then stir together with the Brown Sugar and Granola. Lightly sprinkle over the Sweet Potato and Carrot mixture.
5. Bake until lightly browned, about 30 minutes.
Serving Size: (20) 1/2 Cup Servings
2. Boil and mash the Sweet Potatoes (take the skins off before mashing) and the Carrots.
3. Combine the Sweet Potatoes, Carrots, Egg Beaters (or Eggs), Milk, Vanilla and Nutmeg in a bowl and and mix until smooth. Spoon into the baking dish.
4. Chop the Pecans in a food processor, then stir together with the Brown Sugar and Granola. Lightly sprinkle over the Sweet Potato and Carrot mixture.
5. Bake until lightly browned, about 30 minutes.
Serving Size: (20) 1/2 Cup Servings
Nutritional Info Amount Per Serving
- Calories: 156.2
- Total Fat: 5.1 g
- Cholesterol: 2.0 mg
- Sodium: 62.6 mg
- Total Carbs: 28.8 g
- Dietary Fiber: 2.7 g
- Protein: 3.8 g
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