Dinner: Sweet Potato & Carrot Casserole Recipe

Ingredients

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

Instructions

Preheat oven to 375 °. In a small bowl, cover raisins with hot water; let stand 30 minutes.
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.
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.
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.
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.

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