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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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