Sweet Potato And Carrot Casserole


  • 1 lb. sweet potatoes peeled , washed and diced
  • 1 lb. carrots peeled, washed and thinly sliced
  • 10 oz can of drained pineapples
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  • 1/2 cup of raisins
  • 1/3 cup packed brown sugar
  • 2 Tbsp. of orange juice
  • 1 Tbsp. of butter
  • 1 Tbsp. of molasses
  • 1 1/2 tsp. cinnamon
  • 3 Tbsp. of chopped pecans


Boil both veggies (about 7 minutes) until tender. Drain and add in pineapples and raisins, toss. Place into a casserole dish. In a pan, combine remainder except pecans and heat until it forms a syrup. Pour over veggies and sprinkle with pecans. Bake for 15 minutes at 350 degrees F.

By LRP from Lowell, MA


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