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
- 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.
- If you do choose to bake the sweet potatoes, choose potatoes that are roughly the same size to allow for uniform baking.
- 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.
- 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.