Sweet Potato-Carrot Casserole
Description
Sweet potato casserole doesn't have to be loaded with calories. Leave out the brown sugar and loads of butter and add in sweet carrots along with the already sweet potatoes.
Ingredients
1 1/2 lb. sweet potatoes, peeled and cut into 1 inch pieces
1 lb. bag baby carrots, each cut into 2 to 3 pieces
1/2 c. unsweetened vanilla almond milk
2 - 4 T. whipped butter or light trans-fat-free tub spread
1 t. ground cinnamon
2 c. mini marshmallows
Directions
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Preheat oven to 375 degrees.
Scrub sweet potatoes and carrots. Place sweet potatoes and carrots in a large pot; cover with cold water by 1 inch. Bring to a boil; reduce to a simmer; cook until easily pierced with a knife, about 15 - 20 minutes.
Drain; return to pan; heat over medium heat, stirring, until liquid has evaporated, about 2 minutes. Remove pan from heat; add milk, butter and cinnamon; mash until smooth or put in a food processor or a blender.
Season with salt and pepper. to taste.
Transfer mixture to a baking dish; top with marshmallows; bake until marshmallows are lightly browned, 15-20 minutes.