Thank you, Glory Foods, for sponsoring this post. As always, all thoughts and opinions are truly my own.
I’m sure that I’ve mentioned this once or twice before, but just in case you forgot…Thanksgiving is one of my favorite holidays! I love everything about it…spending time with my family, eating a delicious feast, and seeing who wins the “silent food competition!” Lol!
Let me give you a little background info about our silent food competition. My family consists of very talented cooks, and being that we are all very passionate about our food, we seem to get a little competitive whenever we get together for a potluck! Everyone keeps a close eye on the food to see whose dish gets eaten up first…which means that everyone really liked that dish…which means that particular dish is the “winner.” I know that it may sound a little silly, but it’s so much fun to see what everyone brings to the dinner!
This year, I decided to bring this delicious Easy Sweet Potato Carrot Casserole. In the South, sweet potato casserole, along with dressing and green bean casserole, are a MUST for Thanksgiving, especially when it’s topped with marshmallows and pecans! I wanted to give my family a double dose of veggies, so I decided to add in sliced carrots.
When making this recipe, I saved some time by using Glory Foods Honey Carrots and Bruce’s Yams. I love Glory Foods because their products are always so well-seasoned! These Honey Carrots were seasoned in a delicious honey and butter flavored sauce, which made this casserole taste so yummy!
And let’s not forget about Bruce’s canned yams! These yams (sweet potatoes) are the number one selling canned sweet potato in the U. S.! They are the secret ingredient to several of my well-known sweet potato recipes!
Once I combined all of my ingredients, I placed it into a casserole baking dish and topped it with marshmallows, brown sugar, and pecans! I let it bake for about 30 minutes or until the marshmallows were brown!
This Easy Sweet Potato Carrot Casserole was unbelievable! The carrots blended perfectly with the sweet potatoes! It was the perfect amount of deliciousness! Because this dish contains the perfect amount of sweetness, many people wonder if it’s a side dish or dessert!
Side Dish or Dessert?
Personally, I think that it can be both! It tastes great next to the rest of the savory Thanksgiving sides, or you can enjoy it by itself after your meal.
This Thanksgiving, give your family a double dose of veggies with this spruced-up Thanksgiving classic! This Easy Sweet Potato Carrot Casserole is sure to satisfy everyone’s taste buds and who knows…you may win the “silent food competition” this year ?
Easy Sweet Potato Carrot Casserole
For the casserole:
- 2 (29 oz) cans Bruce’s Yams, drained
- 1 (15 oz) can Glory Foods Carrots drained
- 1/3 cup milk
- 1 cup brown sugar
- 1 egg
- 3 tbsp butter melted
- 2 tsp vanilla extract
For the topping:
- 1 and ½ cup mini marshmallows
- ¼ cup brown sugar
- ½ cup chopped pecans
- Preheat oven to 375 degrees F. In a large bowl, mash the sweet potatoes and carrots. Stir in melted butter, milk, brown sugar, vanilla extract and egg. Stir until combined well.
- Pour sweet potato mixture into a 9 x 13” baking dish and top with marshmallows, ¼ cup brown sugar, and pecans.
- Bake uncovered for 30-35 minutes until topping is golden brown. Let casserole cool for at least 10-15 minutes before serving. This is important as the casserole will set-up as it cools.