Sweet Potato & Carrot Casserole Recipe
Sweet Potato & Carrot Casserole Recipe photo by Taste of Home
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Sweet Potato & Carrot Casserole Recipe

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4.5 9 9
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This tangy and sweet casserole is full of flavor. We've served it at many celebrations over the years and it's always been a bit hit! —Gloria Mezikofsky, Wakefield, Massachusetts
TOTAL TIME: Prep: 55 min. Bake: 25 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 55 min. Bake: 25 min. + standing
MAKES: 12 servings


  • 1/2 cup golden raisins
  • 3-1/2 pounds medium sweet potatoes (about 6 potatoes)
  • 4 large carrots, cut into 1-1/2-inch pieces
  • 1/4 cup butter or nondairy margarine
  • 1-1/2 cups packed brown sugar
  • 1/3 cup orange juice

Nutritional Facts

3/4 cup: 307 calories, 4g fat (2g saturated fat), 10mg cholesterol, 69mg sodium, 67g carbohydrate (45g sugars, 5g fiber), 3g protein.


  1. Preheat oven to 375°. In a small bowl, cover raisins with hot water; let stand 30 minutes.
  2. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or just until tender. Remove potatoes and cool slightly. Add carrots to same pot of boiling water; cook, uncovered, 15-20 minutes or until tender; drain.
  3. 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.
  4. 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.
  5. Bake, uncovered, 25-30 minutes or until heated through and sauce is bubbly; if desired, baste occasionally with sauce. Let stand 10 minutes; toss before serving. Yield: 12 servings.
Originally published as Sweet Potato & Carrot Casserole in Taste of Home April/May 2015, p68

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LJSpak User ID: 8774556 248322
Reviewed May. 17, 2016

"I've been making this dish for years for every Jewish holiday meal. It's always well received and whatever is left over lasts when tightly covered and refrigerated. I never pre cooked the potatoes and carrots -- good idea which I will add to my recipe. I also like the addition of maple syrup. I make mine with cinnamon and a little nutmeg and let it overcook a bit to bring out the natural sugars"

cooks a lot User ID: 4196230 246165
Reviewed Mar. 28, 2016

"This was a good change for sweet potatoes. I did as "Mother of 3" suggested and used 1/4 c maple syrup and 1/2 c o.j. I also peeled potatoes first, and boiled both potatoes and carrots together, to save time. (I actually boiled the day before and refrigerated, pored sauce over and baked day of - Made for Easter and I like to do as much the day before as possible)."

delowenstein User ID: 3766053 236203
Reviewed Nov. 2, 2015

"I'll be honest! I didn't have sweet potatoes on hand! What I did was adjust this recipe and I used: 1/2 cup regular raisins, 1-1/2 lb. baby carrots, 3 Granny Smith apples, cut in chunks and left unpeeled. I used 1/4 cup light Smart Balance Buttery Spread and just 3/4 cup packed brown sugar to scale back on amount of sugar. I'd added 1 tsp. ground cinnamon and 1/2 tsp. ground nutmeg to the chunked apples/water before I cooked the apples. I covered raisins with just enough boiling water to cover and allowed raisins to stand 1/2 hour. I then drained raisins. I covered and cooked carrots in just enough water to cover in a large saucepan. I brought to a boil and cooked 10 to 15 minutes or until carrots were tender. I'd cooked apples in 1 cup water, COVERED for just 10 minutes and drained the spiced apples. I drained the carrots and added spiced apples to cooked carrots. In small saucepan, I combined the orange juice, brown sugar and butter OR Smart Balance; I added the raisins and cooked the orange juice, brown sugar and butter until sugar was dissolved. I then placed in a greased 13x9x2" baking pan and baked at 375o F. for 25 minutes after pouring sugar-orange juice mixture over the apple-carrot mixture. I did baste the mixture occasionally while baking. I'd say that this dish was quite tasty, considering that I didn't have sweet potatoes available. Thank you for sharing this recipe with Taste of Home!


mother of 3 User ID: 1726536 233512
Reviewed Sep. 26, 2015 Edited Oct. 15, 2015

"Very delicious! I omitted the raisins (forgot to buy them); I peeled the potatoes first - peeling hot potatoes is not fun. After placing the sliced potatoes & carrots in the dish, I dotted their surfaces with the butter (preparing for Shabbat - avoid dirtying many pots), mixed 1/4 cup maple syrup with 1/2 cup orange juice, pouring over the orange yumminess. Sprinkle with cinnamon & bake. Thank you dublinlab for suggesting maple syrup. Our fellowship devoured this casserole! Thumbs Up!"

LauraManning User ID: 968398 224607
Reviewed Apr. 10, 2015

"Very good!"

keverwann User ID: 1807985 224235
Reviewed Apr. 5, 2015

"Made with dried cranberries instead of golden raisins. It tasted good, but I think the sauce/glaze needs a thickener; cornstarch perhaps. It took over an hour to peel the potatoes."

BobbieMiles User ID: 5827308 224006
Reviewed Apr. 2, 2015

"This was wonderful, hubby even liked it and said to make again. I cut the recipe in half,it was sweet but not over the top sweet. It was very colorful dish. The left overs were also good."

dublinlab User ID: 1682119 223618
Reviewed Mar. 26, 2015

"I left the potatoes whole to boil and set on the counter to cool. I feel that was a great way to waste less and keep the nutrients in. I could not bare to put all that brown sugar in so l drizzled with maple syrup. This was a very attractive dish and l would make it again. I served it with a smoked ham and other sides. Janet FE"

Jnjdeboer User ID: 2984425 222993
Reviewed Mar. 17, 2015

"Verry good"

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