SWEET POTATO AND CARROT CASSEROLE RECIPES

Steps:

• Heat olive oil in a large Dutch oven over medium-high. Add onion and celery. Cook, stirring often, until onion is translucent and softened, about 6 minutes. Stir in garlic and ground cumin; cook, stirring constantly, 1 minute. Stir in cubed sweet potatoes and carrots, broth, and ½ teaspoon of the salt; bring to a boil over high. Cover and reduce heat
• Remove soup from heat. Using an immersion blender, process until very smooth, 2 to 3 minutes. Stir half-and-half and remaining ½ teaspoon salt into pureed soup. Garnish with roasted pumpkin seed kernels (pepitas) and diced jalapeño.

Steps:

• Preheat oven to 325°. In a large bowl, beat the sweet potatoes, sugar, eggs, milk, butter, salt and vanilla until smooth. Transfer to a greased 2-qt. baking dish. , In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over sweet potato mixture. Bake, uncovered, until a thermometer reads 160°, 45-50 minutes.