Lightened-Up Sweet Potato Carrot Casserole With Maple Pecans

Serves 10

Ingredients
Nonstick cooking spray
2 lbs sweet potatoes, peeled and cut into large chunks
1 lb carrots, peeled and cut into large chunks
1 T olive oil
3/4 cup chopped pecans
2 tsp maple syrup
1 tsp grated ginger
1 tsp orange zest
2 T freshly squeezed orange juice
1 cup light coconut milk
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp kosher salt
Freshly ground pepper, to taste

Directions
1. Preheat oven to 400° F.

2. Line a large baking sheet with aluminum foil. Coat a 9 X 13-in baking dish with cooking spray. and set aside.

3. Toss sweet potatoes and carrots with olive oil and spread on baking sheet. Roast 30 minutes until caramelized, stirring once or twice during cooking.

4. While vegetables are roasting, in a small bowl, toss pecans with maple syrup and set aside.

5. When vegetables are finished cooking, remove from oven and reduce oven temperature to 350° F.

6. Transfer roasted vegetables to a large food processor. Add ginger, orange zest, orange juice, and coconut milk, and process until smooth, scraping down the sides of the bowl as necessary. Add cinnamon, nutmeg, salt, and pepper to taste, and process again until blended. Taste and adjust seasoning as desired.

7. Spread the sweet potato–carrot purée in the prepared baking dish and sprinkle with prepared pecans. Bake until hot and beginning to brown around the edges, 40 minutes.

Nutrient Analysis per serving
Calories: 180; Total fat: 9 g; Sat fat: 2 g; Sodium: 180 mg; Total carbohydrate: 23 g; Dietary fiber: 5 g; Sugars: 9 g; Protein: 3 g