Carrot and Yam Casserole
The perfect in-season dish with the super-spice benefits of cinnamon!
Ingredients
Makes: 4 servings
- 4 carrots, peeled and diced
- 1 large yam, peeled and diced
- 1/4 C (60 ml) maple syrup
- 1/4 C (60 ml) apple juice
- 2 1/2 tsp (12.5 ml) Herb & Garlic Dip Mix, divided
- 1 Tbsp (15 ml) butter
- 1 tsp (5 ml) Cinnamon (ground)
- 3/4 C (180 ml) breadcrumbs
- 1/4 C (60 ml) melted butter
Preparation
- Preheat oven to 350° F (175° C).
- In Multipurpose Pot - 12 C , boil carrots and yams until tender. Drain and mash.
- Heat maple syrup, apple juice, 1 1/2 tsp (7.5 ml) Herb & Garlic Dip Mix, butter and Cinnamon.
- Combine all ingredients and spoon into a lightly buttered casserole dish.
- For the topping, stir breadcrumbs with melted butter and remaining 1 tsp (5 ml) Herb & Garlic Dip Mix. Sprinkle over carrots and yams.
- Place on Sheet Pan and bake for about 10 minutes, until lightly browned.
Tip
Tip: Serve with grilled fish.
| Nutritional Serving Size | Per serving |
| Calories | 160 |
| Fat | 6 g |
| Saturated Fat | 4 g |
| Transfat | 0.2 g |
| Cholesterol | 15 mg |
| Sodium | 180 mg |
| Carbohydrates | 24 g |
| Fibre | 4 g |
| Sugar | 10 g |
| Protein | 2 g |
Multipurpose Pot - 12 C
$88.00
$88.00
Sheet Pan
$25.00
$25.00
Cinnamon (ground)
$7.50
$7.50
Herb & Garlic Dip Mix
$9.00
$9.00