Carrot & Yam Casserole

Carrot & Yam casserole

Ingredients

4 carrots, peeled and diced

1 large yam, peeled and diced

1⁄4 cup maple syrup

1⁄4 cup EPICURE Miso broth

2 1⁄2 tsp EPICURE Herb & Garlic Dip Mix, divided

1 tbsp butter

1 tsp EPICURE Cinnamon

3⁄4 cup EPICURE Crispy & Crunchy Coating

2 tbsp melted butter

EPICURE Sea Salt Black Pepper to taste

DIRECTIONS

Preheat oven to 350° F (175° C).

Peel your veggies with Y peeler and dice.

In Multipurpose Pot, boil carrots and yams until tender. Drain and mash with ground meat separator.

Add maple syrup, Miso broth, Herb & Garlic Dip Mix, butter and Cinnamon. Mix well and spoon into a lightly buttered casserole dish.

For the topping, stir Crispy & Crunchy Coating with melted butter and remaining 1 tsp Herb & Garlic Dip Mix. Sprinkle over carrots and yams,  bake for about 10 minutes, until lightly browned.