Recipe: Sweet Potato and Carrot Casserole with Molasses and Pecans

Sweet Potato and Carrot Casserole with Molasses and Pecans
rec.food.recipes/Robin Cowdrey (2001)
Source: Enlightened Home Cooking by Rose Reisman
Yield: 6 servings

1 pound sweet potatoes; peeled, cut in 1/2-inch chunks
1 pound carrots; peeled and thinly sliced
1 1/4 cups canned pineapple chunks; drained
1/2 cup raisins
1/3 cup packed brown sugar
2 tablespoons orange juice
1 tablespoon margarine or butter
1 tablespoon molasses
1 1/2 teaspoons cinnamon
3 tablespoons chopped pecans

In a saucepan of boiling water, cook sweet potatoes and carrots for approximately 7 minutes or until tender. Drain. Toss sweet potatoes and carrots together along with pineapple and raisins; put in 8-inch square (8 cup) baking dish sprayed with vegetable spray.

In saucepan, heat brown sugar, orange juice, margarine, molasses and cinnamon over medium heat, stirring, for 1 minute, or until melted and smooth. Pour syrup over vegetables and sprinkle pecans on top. Bake in 350F oven for 15 minutes or until heated through.

NOTES
Use chunked fresh pineapple instead of canned.
Dates are a great substitute for raisins.
Pecans can be replaced with almonds, walnuts or cashews.
Prepare entire dish early in the day and bake just before serving.