Sweet Potato Carrot Spiced Life Juice Recipes

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SWEET POTATO CARROT JUICE {30 DAYS OF JUICING}



Sweet Potato Carrot Juice {30 Days of Juicing} image

Provided by Simple Nourished Living

Categories     Juice

Time 5m

Number Of Ingredients 5

1 medium sweet potato
3 medium carrots
1 orange (peeled)
1 red bell pepper (cored and seeded)
2 stalks celery

Steps:

  • Wash all produce thoroughly. Cut sweet potato, carrots, orange and red bell pepper into pieces that will fit into juicer. (I did not peel mine first since they were organic.) Juice all ingredients and serve chilled over ice.

SWEET POTATO CARROT SPICED LIFE JUICE



Sweet Potato Carrot Spiced Life Juice image

This spicy, fresh-pressed juice will give you the energy you need for the holidays!

Provided by Ety Deutsch

Categories     Drinks Recipes     Juice Recipes

Time 10m

Yield 4

Number Of Ingredients 5

3 large sweet potatoes, peeled
3 large carrots
1 (1 inch) piece fresh ginger root, peeled
¼ teaspoon ground cinnamon
1 pinch ground nutmeg

Steps:

  • Juice sweet potatoes, carrots, and ginger in a juicer according to manufacturer's instructions. Stir ground cinnamon and nutmeg into juice.

Nutrition Facts : Calories 317.8 calories, Carbohydrate 74.2 g, Fat 0.4 g, Fiber 11.9 g, Protein 5.9 g, SaturatedFat 0.1 g, Sodium 224.8 mg, Sugar 16.9 g

SWEET POTATO AND CARROT CASSEROLE



Sweet Potato and Carrot Casserole image

Make and share this Sweet Potato and Carrot Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories     Yam/Sweet Potato

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 11

4 large sweet potatoes, peeled and diced
6 medium carrots, diced
1/2 cup orange juice
1 large egg
1/4 cup butter, melted
3 tablespoons packed dark brown sugar
1/8 teaspoon ground nutmeg
2 tablespoons Bourbon
salt, to taste
pepper, to taste
1/2 cup chopped pecans

Steps:

  • In a big pot, add potatoes, carrots, and enough water to cover; bring to a boil; lower heat to low,cover, and simmer 30 minutes or until vegetables are very tender.
  • Drain vegetables; then transfer to a large mixing bowl.
  • Mash with a potato masher until almost a puree (do not puree in food processor as the texture will not be right).
  • Add in the orange juice, egg, butter, brown sugar, nutmeg, bourbon, and salt/pepper to taste; stir until well blended.
  • Stir in pecans; scape mixture into a greased 2 1/2 quart casserole.
  • Bake in a 350° oven for 30 minutes or until slightly browned.

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