Thanksgiving

Sweet Potato and Carrot Casserole is for Side Dish.

Sweet Potato and Carrot Casserole takes 30 minutes to prepare.

Sweet Potato and Carrot Casserole takes 30 minutes to cook.

Sweet Potato and Carrot Casserole makes 20 servings.

The ingredients for Sweet Potato and Carrot Casserole are:

Casserole:

4 cups Sweet Potatoes, cooked and mashed (approximately 4 to 5 pounds to start)
2 cups Carrots, cooked and mashed (approximately 8 carrots)
1 cup Egg Beaters (or 4 eggs)
2 tsp Vanilla Extract
2 cups 2% Milk
1 tbsp Nutmeg, ground

Topping:

1 cup Pecans, chopped
1 cup Brown Sugar, packed
1/2 cup Back to Nature Classic Granola

Here is how you make Sweet Potato and Carrot Casserole:

1. Preheat the oven to 350?F. Lightly grease (or spray with cooking spray) a baking dish.2. Boil and mash the Sweet Potatoes (take the skins off before mashing) and the Carrots.3. Combine the Sweet Potatoes, Carrots, Egg Beaters (or Eggs), Milk, Vanilla and Nutmeg in a bowl and and mix until smooth. Spoon into the baking dish.4. Chop the Pecans in a food processor, then stir together with the Brown Sugar and Granola. Lightly sprinkle over the Sweet Potato and Carrot mixture. 5. Bake until lightly browned, about 30 minutes. Serving Size:?(20) 1/2 Cup Servings

The nutritional information for Sweet Potato and Carrot Casserole is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 156.2

• Total Fat: 5.1 g
• Cholesterol: 2.0 mg
• Sodium: 62.6 mg
• Total Carbs: 28.8 g
• Dietary Fiber: 2.7 g
• Protein: 3.8 g

The dietary needs meet for Sweet Potato and Carrot Casserole is Vegetarian