That sounds easy enough! I am surprised to see it has no added milk, eggs or brown sugar like a normal sweet potato pie calls for!

A good recipe for certain people that live in countries where these are in short supply YOO-HOO Lynda are you seeing this recipe? You could probably get these ingredients really easy!

Welcome winoomgmg! We're glad you stopped by to check us out... I think you'll find this to be a cozy place- and there's a friendly bunch of folks who call the site home. A finer foodie website can't be had!

I like the picture, this dish would go really well on Thanksgiving.

hi,

i have this recipe for a long time and i wanted to share it with you guys. this is very tasty. hope you like it.

Sweet Potato and Carrot Casserole

Ingredients

* 4 large sweet potatoes, peeled and diced
* 6 medium carrots, diced
* 1/2 cup orange juice
* 1 large egg
* 1/4 cup butter, melted
* 3 tablespoons packed dark brown sugar
* 1/8 teaspoon ground nutmeg
* 2 tablespoons bourbon
* salt, to taste
* pepper, to taste
* 1/2 cup chopped pecans

Directions

1.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.
2. Drain vegetables; then transfer to a large mixing bowl.
3.Mash with a potato masher until almost a puree (do not puree in food processor as the texture will not be right).
4.Add in the orange juice, egg, butter, brown sugar, nutmeg, bourbon, and salt/pepper to taste; stir until well blended.
5. Stir in pecans; scape mixture into a greased 2 1/2 quart casserole.
6.Bake in a 350° oven for 30 minutes or until slightly browned.

For me, I haven't tried cooking potato and squash in one dish. Usually, I cook potato together with meat and squash is with fish or other vegetable. And sometimes, I cooked it together with other veges and sauce it with coconut milk.