Yam And Carrot Casserole Recipes

Steps:

• In a big pot, add potatoes, carrots, and enough water to cover; bring to a boil; lower heat to low,cover, and simmer 30 minutes or until vegetables are very tender.
• Drain vegetables; then transfer to a large mixing bowl.
• Mash with a potato masher until almost a puree (do not puree in food processor as the texture will not be right).
• Add in the orange juice, egg, butter, brown sugar, nutmeg, bourbon, and salt/pepper to taste; stir until well blended.
• Stir in pecans; scape mixture into a greased 2 1/2 quart casserole.
• Bake in a 350° oven for 30 minutes or until slightly browned.

Steps:

• Preheat the oven to 375 degrees F.
• In a large pan, heat 3 tablespoons of the olive oil over medium-high heat until hot. Add the onion and saute until translucent and tender, 3 to 5 minutes. In stages, add the spinach and cook until all of the spinach is incorporated and cooked through. Set aside.
• In a saucepot over medium-high heat, combine the cream cheese and vegetable stock, whisking to form a smooth mixture. Bring to a simmer, lower the heat to medium and simmer for 3 to 5 minutes. Add the yogurt and orange zest and whisk until incorporated, then remove from the heat. Add the spinach to the cream cheese mixture. Season with salt and pepper and fold together.
• Coat the inside of a 9-by-13-inch baking dish with the remaining olive oil. Place a thin layer of the spinach mixture on the bottom of the dish and sprinkle with a third of the sage. Place a layer of sweet potatoes on top of the spinach and season with salt and pepper. Top with a single layer of carrots, then a layer of the spinach mixture and some sage. Repeat the steps once more, finishing with a layer of the spinach mixture on top, followed by a sprinkle of sage.
• Cover the dish with aluminum foil and bake until the potatoes and carrots are tender, 1 hour and 20 minutes. Remove the foil, coat with the breadcrumbs and continue to bake until the breadcrumbs are golden brown, an additional 10 minutes. Let stand for 15 minutes before serving. When ready to serve, top with the pomegranate seeds.

Steps:

• Preheat the oven to 350 degrees F. Lightly coat a 2-quart baking dish with cooking spray. Put the sweet potatoes in a large pot and cover with salted water by 2-inches. Bring to a boil over medium-high heat. Add the carrots. Cook until both the potatoes and carrots are tender, about 15 minutes. Drain well.
• Transfer the potatoes and carrots to a large bowl and add the sugar, butter, ginger, zest, and cinnamon. Mash until well combined and slightly chunky. Season with salt and pepper. Stir in the egg whites and transfer to the baking dish. Sprinkle with the nuts and bake until well puffed and hot through, about 30 minutes.

Steps:

• In a saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and cook for 1 minute until aromatic. Add the carrots, yams, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook for 5 minutes until slightly softened. Add the stock and water and bring to a boil. Reduce the heat and simmer until the carrots are tender, about 25 minutes. Using a ladle, remove 2 cups of the cooking liquid and reserve. Using an immersion blender, puree the mixture until slightly chunky, adding the reserved cooking liquid, 1/4 cup at a time, if needed. Season with salt and pepper, to taste.
• Cook's Note: The carrot mixture can also be drained in a colander and working in batches, blended in a food processor or blender.

Steps:

• Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Combine carrots, potato, yam and raisins in large bowl. Melt butter in heavy medium saucepan over low heat. Add sugar and whisk until sugar dissolves and mixture is smooth. Remove from heat; cool completely. Whisk eggs, salt, baking powder and cinnamon into butter mixture. Pour over vegetables; mix well. Season with pepper. Transfer to prepared dish.
• Bake until vegetables are tender and mixture is set in center and golden brown on top, about 1 hour 30 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Poke yams in several places with a fork, then cook them on high power in microwave oven until heated through and soft, about 20 minutes. When cooled, remove skins and place the yams in a large bowl.
• Beat yams until smooth. Then beat in one egg at a time, blending after each addition. Stir in 1/4 cup brown sugar, 1/8 cup melted butter, salt, cinnamon, allspice and nutmeg; beat until the mixture is light and fluffy.
• Transfer mixture to an ungreased 3 quart casserole dish. Arrange the pecans in a single layer on top. Sprinkle with remaining brown sugar and drizzle 1/4 cup melted butter over the top.
• Bake for 25 minutes in the preheated oven, or until browned and bubbly.

Steps:

• Preheat the oven to 375 degrees. Butter or oil a 3-quart baking dish.
• Place the carrots and sweet potatoes in a steamer set above 1 inch of boiling water, and steam for five to 10 minutes, until just tender. Drain and toss with the remaining ingredients in a large bowl. Combine well, and scrape into the prepared baking dish. Place in the oven, and bake 40 to 50 minutes, stirring every 15 minutes, until the sweet potatoes and carrots are thoroughly tender. Dot the top with butter, and bake another 10 minutes until the top is lightly browned. Remove from the heat, and serve hot or warm.

Steps:

• In a large bowl, combine the first six ingredients; place in a greased 1-1/2-qt. baking dish. Combine brown sugar and flour; cut in butter until crumbly. Stir in nuts and coconut. Sprinkle over carrot mixture. , Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 160°.

Steps:

• Place carrots in a saucepan and cover with water; bring to a boil. Cook until crisp-tender. Meanwhile, in a skillet, saute onions in 3 tablespoons butter until tender. Stir in the soup, salt, pepper and cheddar cheese. , Drain carrots; add to the onion mixture. Transfer to a greased 13x9-in. baking dish. Sprinkle with croutons. Melt remaining butter; drizzle over croutons. Bake, uncovered, at 350° for 20-25 minutes.