You’re getting THREE recipes this week. Wednesday, Thursday and Friday. Why? Because I know all my amazing American readers are preparing for American Thanksgiving and, well… you NEED to make all the recipes. Because they’re easy, awesome and delicious.
What I love most about this recipe is how you can do most of it in advance, and then freeze it. Which is what I did, so Thanksgiving dinner day was as stress-free as possible. I pre-made both desserts (coming to you tomorrow and next week) and this casserole. The day of, I just had to defrost everything and make the Brussels sprouts and green beans!
I just love how BRIGHT ORANGE this dish is, don’t you?
So, I have a secret – this recipe actually makes way too much. I would highly recommend halving it and putting it in a 9×9 dish instead. But, if you don’t halve it, you can make SOUP with the leftovers! My Uncle Bob added some chicken stock and puréed the heck out of it and voila – sweet potato and carrot soup! He’s a culinary genius.
I will definitely be making this recipe again. Pecans and sugar are my friends, especially when they’re disguising vegetables.
- 5 large sweet potatoes
- 12 carrots
- 1/2 cup orange juice
- 2 tbsp honey
- 2 tbsps butter
- 2 tsp cinnamon
- 2 cloves garlic, minced
- Salt, to taste
- 1 1/2 cups crushed graham crackers
- 1/2 cup chopped pecans
- 1/3 cup butter, melted
- 1 tbsp dried parsley
- Peel and cut potatoes and carrots into large chunks. Boil in a huge pot for 20 minutes and drain. Puree in food processor in batches. Add orange juice, honey, butter, cinnamon, garlic and salt; blend well. Spoon into greased 13x9 baking dish. Freeze at this stage if not serving within next day. If not freezing, mix topping ingredients in a bowl. Distribute over the casserole and cover with foil. Bake at 350 degrees for 20 minutes. Uncover and make for another 30 minutes.