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Sweet Potato & Carrot Casserole

This tangy and sweet casserole is full of flavor. We've served it at many celebrations over the years and it's always been a big hit! —Gloria Mezikofsky, Wakefield, Massachusetts
  • Total Time
    Prep: 55 min. Bake: 25 min. + standing
  • Makes
    12 servings


  • 1/2 cup golden raisins
  • 3-1/2 pounds medium sweet potatoes (about 6 potatoes)
  • 4 large carrots, cut into 1-1/2-inch pieces
  • 1/4 cup butter
  • 1-1/2 cups packed brown sugar
  • 1/3 cup orange juice


  • Preheat oven to 375°. In a small bowl, cover raisins with hot water; let stand 30 minutes.
  • Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, just until tender, 15-20 minutes. Remove potatoes and cool slightly. Add carrots to same pot of boiling water; cook, uncovered, until tender, 15-20 minutes; drain.
  • Peel sweet potatoes and cut crosswise into 1-1/2-in.-thick slices. Arrange potatoes and carrots in a greased 13x9-in. baking dish, cut sides down.
  • Drain raisins. In a small saucepan, melt butter over medium heat; stir in raisins. Add brown sugar and orange juice, stirring to dissolve sugar. Pour over vegetables.
  • Bake, uncovered, until heated through and sauce is bubbly, 25-30 minutes; if desired, baste occasionally with sauce. Let stand 10 minutes; toss before serving.
Nutrition Facts
3/4 cup: 307 calories, 4g fat (2g saturated fat), 10mg cholesterol, 69mg sodium, 67g carbohydrate (45g sugars, 5g fiber), 3g protein.

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  • Janet
    Nov 21, 2020

    Have not made it yet but wanted to pass on how to peel sweet potatoes. Score the potato around the middle. Boil for about 30 mins. Once done place the potatoes in ice water until able to handle. Skins will slide right off of each end. You can then cut them into the shapes you want. Works every time.

  • Claudia
    Oct 24, 2018

    Made this substituting using canned sweet potatoes and canned save time. Worked out fine..........Frozen would probably be better....

  • dschultz01
    May 15, 2018

    Made the recipe exactly as written and it was great. Peeling the potatoes after cooking was not as easy as I expected it would be. I would probably do as others did and peel them ahead of time and just cook the potatoes and carrots at the same time.

  • shapeweaver
    Oct 27, 2017

    I made this recipe a few nights ago for my SO and myself,since there was just the two of us,the recipe was reduced by half. To make it easier I peeled and diced the sweet potatoes. Instead of cooking the potatoes & carrots separate, they were cooked together(just needed about 30 minutes to do it that way. We both really like the sweetness that the raisins added .Thanks for posting a very enjoyable side dish. " Keep Smiling :) ".

  • LJSpak
    May 17, 2016

    I've been making this dish for years for every Jewish holiday meal. It's always well received and whatever is left over lasts when tightly covered and refrigerated. I never pre cooked the potatoes and carrots -- good idea which I will add to my recipe. I also like the addition of maple syrup. I make mine with cinnamon and a little nutmeg and let it overcook a bit to bring out the natural sugars

  • cooks a lot
    Mar 28, 2016

    This was a good change for sweet potatoes. I did as "Mother of 3" suggested and used 1/4 c maple syrup and 1/2 c o.j. I also peeled potatoes first, and boiled both potatoes and carrots together, to save time. (I actually boiled the day before and refrigerated, pored sauce over and baked day of - Made for Easter and I like to do as much the day before as possible).

  • delowenstein
    Nov 2, 2015

    I'll be honest! I didn't have sweet potatoes on hand! What I did was adjust this recipe and I used: 1/2 cup regular raisins, 1-1/2 lb. baby carrots, 3 Granny Smith apples, cut in chunks and left unpeeled. I used 1/4 cup light Smart Balance Buttery Spread and just 3/4 cup packed brown sugar to scale back on amount of sugar. I'd added 1 tsp. ground cinnamon and 1/2 tsp. ground nutmeg to the chunked apples/water before I cooked the apples. I covered raisins with just enough boiling water to cover and allowed raisins to stand 1/2 hour. I then drained raisins. I covered and cooked carrots in just enough water to cover in a large saucepan. I brought to a boil and cooked 10 to 15 minutes or until carrots were tender. I'd cooked apples in 1 cup water, COVERED for just 10 minutes and drained the spiced apples. I drained the carrots and added spiced apples to cooked carrots. In small saucepan, I combined the orange juice, brown sugar and butter OR Smart Balance; I added the raisins and cooked the orange juice, brown sugar and butter until sugar was dissolved. I then placed in a greased 13x9x2" baking pan and baked at 375o F. for 25 minutes after pouring sugar-orange juice mixture over the apple-carrot mixture. I did baste the mixture occasionally while baking. I'd say that this dish was quite tasty, considering that I didn't have sweet potatoes available. Thank you for sharing this recipe with Taste of Home!delowenstein

  • mother of 3
    Sep 26, 2015

    Very delicious! I omitted the raisins (forgot to buy them); I peeled the potatoes first - peeling hot potatoes is not fun. After placing the sliced potatoes & carrots in the dish, I dotted their surfaces with the butter (preparing for Shabbat - avoid dirtying many pots), mixed 1/4 cup maple syrup with 1/2 cup orange juice, pouring over the orange yumminess. Sprinkle with cinnamon & bake. Thank you dublinlab for suggesting maple syrup. Our fellowship devoured this casserole! Thumbs Up!

  • LauraManning
    Apr 10, 2015

    Very good!

  • keverwann
    Apr 5, 2015

    Made with dried cranberries instead of golden raisins. It tasted good, but I think the sauce/glaze needs a thickener; cornstarch perhaps. It took over an hour to peel the potatoes.