Best 12 Yam And Carrot Casserole Recipes

YUMMY YAM CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Poke yams in several places with a fork, then cook them on high power in microwave oven until heated through and soft, about 20 minutes. When cooled, remove skins and place the yams in a large bowl.
• Beat yams until smooth. Then beat in one egg at a time, blending after each addition. Stir in 1/4 cup brown sugar, 1/8 cup melted butter, salt, cinnamon, allspice and nutmeg; beat until the mixture is light and fluffy.
• Transfer mixture to an ungreased 3 quart casserole dish. Arrange the pecans in a single layer on top. Sprinkle with remaining brown sugar and drizzle 1/4 cup melted butter over the top.
• Bake for 25 minutes in the preheated oven, or until browned and bubbly.

CARROT CASSEROLE

Steps:

• Place carrots in a saucepan and cover with water; bring to a boil. Cook until crisp-tender. Meanwhile, in a skillet, saute onions in 3 tablespoons butter until tender. Stir in the soup, salt, pepper and cheddar cheese. , Drain carrots; add to the onion mixture. Transfer to a greased 13x9-in. baking dish. Sprinkle with croutons. Melt remaining butter; drizzle over croutons. Bake, uncovered, at 350° for 20-25 minutes.

CARROT AND YAM PUREE

Steps:

• In a saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and cook for 1 minute until aromatic. Add the carrots, yams, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook for 5 minutes until slightly softened. Add the stock and water and bring to a boil. Reduce the heat and simmer until the carrots are tender, about 25 minutes. Using a ladle, remove 2 cups of the cooking liquid and reserve. Using an immersion blender, puree the mixture until slightly chunky, adding the reserved cooking liquid, 1/4 cup at a time, if needed. Season with salt and pepper, to taste.
• Cook's Note: The carrot mixture can also be drained in a colander and working in batches, blended in a food processor or blender.

YAM CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine yams, melted butter, white sugar, evaporated milk, eggs, nutmeg, cinnamon and vanilla extract. Mix well and transfer to a 9x9 inch casserole dish.
• In a medium bowl cream butter with brown sugar. Stir in walnuts and frosted cereal. Spread on top of yam mixture.
• Bake in preheated oven for 35 minutes.

SWEET POTATO & CARROT CASSEROLE

Steps:

• Preheat oven to 375°. In a small bowl, cover raisins with hot water; let stand 30 minutes. , Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, just until tender, 15-20 minutes. Remove potatoes and cool slightly. Add carrots to same pot of boiling water; cook, uncovered, until tender, 15-20 minutes; drain., Peel sweet potatoes and cut crosswise into 1-1/2-in.-thick slices. Arrange potatoes and carrots in a greased 13x9-in. baking dish, cut sides down., Drain raisins. In a small saucepan, melt butter over medium heat; stir in raisins. Add brown sugar and orange juice, stirring to dissolve sugar. Pour over vegetables., Bake, uncovered, until heated through and sauce is bubbly, 25-30 minutes; if desired, baste occasionally with sauce. Let stand 10 minutes; toss before serving.

HEALTHY SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Lightly coat a 2-quart baking dish with cooking spray. Put the sweet potatoes in a large pot and cover with salted water by 2-inches. Bring to a boil over medium-high heat. Add the carrots. Cook until both the potatoes and carrots are tender, about 15 minutes. Drain well.
• Transfer the potatoes and carrots to a large bowl and add the sugar, butter, ginger, zest, and cinnamon. Mash until well combined and slightly chunky. Season with salt and pepper. Stir in the egg whites and transfer to the baking dish. Sprinkle with the nuts and bake until well puffed and hot through, about 30 minutes.

YAM AND CARROT CASSEROLE

Steps:

• Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Combine carrots, potato, yam and raisins in large bowl. Melt butter in heavy medium saucepan over low heat. Add sugar and whisk until sugar dissolves and mixture is smooth. Remove from heat; cool completely. Whisk eggs, salt, baking powder and cinnamon into butter mixture. Pour over vegetables; mix well. Season with pepper. Transfer to prepared dish.
• Bake until vegetables are tender and mixture is set in center and golden brown on top, about 1 hour 30 minutes.

SWEET POTATO & CARROT PUREE

Steps:

• Cook potatoes and carrots in a large pot of boiling salted water until very tender, about 25 minutes. Drain and return to pot.
• Add sugar and 2 tbsp butter.
• Cook until almost all liquid evaporates, stirring occasionally, for about 5 minutes.
• Mix in remaining butter, sour cream and cloves.
• Working in batches, puree mixture in food processor.
• Season with salt & pepper.
• Sprinkle top with cinnamon if desired.

SWEET POTATO, CARROT AND DRIED FRUIT CASSEROLE

Steps:

• Preheat the oven to 375 degrees. Butter or oil a 3-quart baking dish.
• Place the carrots and sweet potatoes in a steamer set above 1 inch of boiling water, and steam for five to 10 minutes, until just tender. Drain and toss with the remaining ingredients in a large bowl. Combine well, and scrape into the prepared baking dish. Place in the oven, and bake 40 to 50 minutes, stirring every 15 minutes, until the sweet potatoes and carrots are thoroughly tender. Dot the top with butter, and bake another 10 minutes until the top is lightly browned. Remove from the heat, and serve hot or warm.

CARROT CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 8 minutes; drain.
• Melt 3 tablespoons butter in a medium saucepan. Saute onions and stir in soup, salt, pepper and cheese. Stir in cooked carrots. Transfer mixture to prepared dish.
• Toss croutons with 1/3 cup melted butter; scatter over casserole.
• Bake in preheated oven for 20 to 30 minutes, or until heated through.

SWEET POTATO AND CARROT CASSEROLE

Steps:

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

YAM AND APPLE CASSEROLE

Steps:

• Place yams in a large saucepan with enough water to cover. Bring to a boil, and cook 30 minutes, or until tender but firm. Drain, peel, and cut into 1/3 inch thick slices.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• In a small saucepan over medium heat, melt the butter with the cornstarch and brown sugar. Mix in the apple juice, lemon juice, cinnamon, and allspice.
• Alternate layers of yams and apples in the prepared baking dish. Pour the apple juice mixture over the layers.
• Cover, and bake 1 hour in the preheated oven. Remove cover, and continue baking 30 minutes. Baste frequently with the juices from the pan to prevent drying.