No denying it; Labor Day officially kicks off fall. Even the temps here in Texas are cooperating a little and (thanks to Tropical Storm Hermine) seeming a little more fall-like. What color is the essence of fall? None other than orange, so this orange-to-the-bone dish was an ideal one for me to try in my post-Labor Day meal prep.
Sweet Potato Casserole, with the addition of brown-sugar to underscore the "Sweet" in Sweet Potatoes, is a fall staple on many tables, but I love this addition of carrots and onion to make Confetti Carrots and Sweet Potatoes an even more healthy and interesting side dish.
The cooked potatoes and carrots are mashed with a hand masher, not a hand mixer as one typically might mash cooked sweet potatoes, so the texture is not buttery smooth but is more "confetti-like", hence the name.
Confetti Carrots and Sweet Potatoes makes a grand side dish for a ham or chicken dinner. But as usual, Hubby and I didn't need anything else but a small fruit salad to turn this dish into a small dinner meal in itself.
Wee definitely got our "orange-fix" for the week to help kick off fall.
Confetti Carrots and Sweet Potatoes
2 teaspoons olive oil
1 large onion, finely chopped
1 1/2 pounds carrots, thinly sliced
6 cups water
1 small sweet potato, peeled and diced
2 teaspoons lemon juice
salt and pepper to taste
1/3 cup (or to taste) brown-sugar substitute (I used Splenda)
In medium kettle heat oil and onion until onion is soft. Add carrots, sweet potato, and water. Simmer gently 30 minutes. Remove carrot and sweet potatoes and (using a hand masher and not a mixer) mash thoroughly; add onion. Stir in salt, pepper, butter, and brown sugar. Serve. (If necessary heat in microwave to re-warm before you serve.)