SWEET POTATO-CARROT CASSEROLE

Luckytrim

Grill Master
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SWEET POTATO-CARROT CASSEROLE
serves 8 to 10

six large sweet potatoes (about 5 pounds)
1 1/2 pounds carrots, sliced
1/4 cup butter
1 cup sour cream
2 tablespoons sugar
1 teaspoon lemon zest
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground pepper
1 1/2 cups miniature marshmallows
1 cup sugar-and-spice pecans (recipe follows)

preheat oven to 400. Bake sweet potatoes on an aluminum foil-lined 15 x 10" jelly roll pan
one hour or until tender. Reduce oven temperature to 350. Cool potatoes 30 min.
meanwhile, cook carrots in boiling water to cover 20 to 25 min. or until very tender; drain.
Process carrots and butter in a food processor until smooth, stopping to scrape down sides as needed.
Transfer carrot mixture to a large bowl.
Peel and cube sweet potatoes. Process, in batches, in food processor until smooth,
stopping to scrape down sides as needed. Add sweet potatoes to carrot mixture.
Stir in sour cream and next five ingredients, stirring until blended.
Spoon mixture into a lightly greased 13 x 9" baking dish. Bake at 350 for 30 min. or until thoroughly heated.
Remove from oven. Sprinkle with marshmallows. Bake 10 more minutes or until marshmallows are Golden Brown.
Remove from oven, and sprinkle with sugar-and-spice pecans.


SUGAR-AND-SPICE PECANS
makes 4 cups
one egg white
4 cups pecan halves and pieces
1/2 cup sugar
1 tablespoon orange zest
1 teaspoon ground cinnamon
1 teaspoon ground Ginger
preheat oven to 350. Whisk egg white in a large bowl until foamy.
Add pecans and stir until evenly coated.
Stir together sugar and next three ingredients in a small bowl until blended.
Sprinkle sugar mixture over pecans; stir gently until pecans are evenly coated.
Spread pecans in a single layer in a lightly greased aluminum foil-lined 15 x 10" jelly roll pan.
Bake at 350 for 24 to 26 min. or until pecans are toasted and dry, stirring once after 10 min.
Remove from oven and let cool until completely cool (about 30 min.).
 
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