Sunday, January 8, 2017

Sweet Potato and Carrot Casserole

Sweet Potato and Carrot Casserole 

 4 large sweet potatoes, baked and peeled 
 1 pound carrots, cooked 
 1/2 cup butter, melted
 1/2 cup sour cream 
 1 tablespoon brown sugar 
 1/2 teaspoon ground nutmeg 
 salt and ground black pepper              



 1. Preheat the oven to 350°F.

 2. Grease a 2-quart casserole dish.

 3. In a blender purée the potatoes and carrots. 

 4. Place mixture in a large mixing bowl. Stir in the butter, 
sour cream, brown sugar, nutmeg, and salt and pepper to taste. 
Mix well.

 5. Spread the mixture in the casserole dish; bake until heated 
through, about 20-25 minutes.

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