Holiday Sweet Potato Carrot Casserole

Sweet potatoes are too good on their own…they really don’t need all these bells & whistles but I was looking for something a little different and more like a soufflé… Something fancier for the holidays perhaps.
Anyway, I made this last night and it was pretty darn good and was nice with the black-eyed peas and kale greens I fixed too.
Here it is!

Ingredients:
– 1 sweet potato – skinned and cut into 1 inch cubes
-1-2 medium carrots, cleaned and sliced up
-1 Tbs maple syrup
– 1 tsp molasses
-1/4 c almond milk
-1/2 Tbs chia seeds
– 1/2 tsp cinnamon
-pecan pieces or halves to go on top

Directions:
-Put the carrots and sweet potatoes in a steam basket and steam until soft.
– in the meantime: in a small bowl, mix the almond milk & chia seeds with a fork and set aside
-when cool enough, transfer the sweet potatoes and carrots to the vitami or food processor and blend
– add the other ingredients and blend until you reach your desired consistency.
– transfer to an oil sprayed cooking dish and top with pecans
– bake at 350 degrees for 20-30 mins then turn on the broiler, just until the pecans are a little more brown and toasty. (Watch carefully so they don’t burn!)

Serve as a side for anything or even with a little maple syrup and almond milk on top for breakfast.