Another Thanksgiving recipe from Happy Herbivore Holidays and Gatherings. The carrots add sweetness.
5 - 6 carrots chopped
4 sweet potatoes, cooked and skinned
cinnamon or pumpkin pie spice to taste
2 T cornstarch
For Toppings - I just mixed some Rapadura and pecans and sprinkled on top.
Rapadura (brown sugar)
Fill a pot with 2 - 3 inches water. Bring to a boil and add carrots.
Cook until carrots are tender, about 5-8 min. Drain, but reserve liquid
Whip cooked sweet potato and carrot together, adding carrot cooking water as necessary - aim for creamy whipped-potatoes consistency.)
Add cinnamon or pumpkin pie spice as desired.
Preheat oven to 350* F.
When potato-carrot mixture is cool, stir in cornstarch.
Transfer to shallow casserole dish.
Top however you like.
Bake for 30 min until until totally warm and toppings are toasted.
*Leave off the sugar topping to make this Daniel Fast Friendly.
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