This sweet potato/carrot streusel recipe is a favourite at holiday celebrations with my family and friends. The natural sweetness of the carrots and sweet potatoes combined with the crumbly oatmeal and pecan topping make it almost seem like a dessert.

Nutritious and Delicious

Sweet potatoes and carrots are naturally sweet and nutritious. Both are excellent sources of beta carotene and fibre and other important nutrients including potassium, iron and calcium. Although many of us enjoy these vegetables separately, combining their mild flavours and smooth textures results in a delicious dish that children and adults enjoy.

This recipe is easy to prepare. In a nutshell, cooked sweet potatoes and carrots are pureed together with a little brown sugar, spices and milk and then topped with a crunchy oatmeal topping. The casserole is then baked in the oven until it is puffed and set.

Tips to make it even easier

  1. You may find it easier to bake the sweet potatoes in the oven or the microwave, rather than peeling them and boiling them. Simply scoop out the cooked potato and continue to follow the recipe.
  2. If you do choose to bake the sweet potatoes, choose potatoes that are roughly the same size to allow for uniform baking.
  3. The recipe can be baked without the topping and then frozen for up to two weeks. Just sprinkle on the topping prior to reheating. This is a time-saver when preparing large holiday meals.
  4. The recipe may be halved if you are not making it for a large group. However, it may be just as easy to make the whole recipe and divide it into baking dishes, bake as directed and freeze one for later use. Serving it during the week will make even a simple meal feel festive.
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Sweet Potato and Carrot Streusel
Prep Time
20 minutes
Cook Time
50 minutes
10 servings



5 (small) sweet potatoes
12 (medium) carrots
2 (large) eggs, beaten
3 tbsp (45 ml) brown sugar
1 cup (250 ml) milk
1 1/2 tsp (7.5 ml) cinnamon
1/2 tsp (2 ml) salt


2 tbsp (30 ml) butter
1/2 cup (125 ml) quick-cooking rolled oats
2 tbsp (30 ml) flour
3/4 cup (175 ml) chopped pecans (optional)
1/3 cup (90 ml) brown sugar
1 tsp (5 ml) cinnamon



  1. Peel and cut sweet potatoes and carrots into large chunks.
  2. Cook potatoes and carrots in a large pot of boiling water until very soft.
  3. Puree potatoes and carrots in a food processor or mix together using an electric mixer.
  4. Add beaten eggs, brown sugar, cinnamon, milk and salt and mix well.
  5. Spray or grease a 9 × 11 inch baking dish. Spoon in potato carrot mixture.


  1. Combine quick-cooking rolled oats, flour, chopped pecans (if using), brown sugar and cinnamon.
  2. Cut in butter and mix to obtain a crumble consistency.
  3. Sprinkle crumble mixture over sweet potato carrot mixture.
  4. Bake at 325 F for 50-60 minutes or until puffed and set.