From: Serious Eats
Yum! This is a tasty, sweet alternative to mashed potatoes. I still have a ton of carrots from the CSA that I wanted to use up, and this will go well with the pork chops on the menu for tomorrow. I think it would also be a good side dish for fall/winter holidays.
16 ounces carrots (about 4 medium)peeled and cut into 1/2-inch rounds
12 ounces sweet potato (about 2 medium), peeled and cut into 1/2-inch pieces
2 tablespoons butter
1/2 cup unsweetened applesauce
1/3 cup unpacked light brown sugar
1/4 teaspoon pumpkin pie spice or allspice
1/2 cup raisins
Place carrots in medium pot and just cover with salted water. Over high heat, bring to a boil. Add sweet potatoes. Once boiling again, reduce heat to a rolling simmer and cook until carrots and sweet potatoes are tender, 20 to 30 minutes. Drain.
When carrots and sweet potatoes have 3 minutes left to cook, melt butter in a small pan over medium heat. Add brown sugar and applesauce and quickly stir to combine. Once brown sugar is dissolved, about 30 to 60 seconds, pour butter mixture into serving bowl.
Add drained carrots and sweet potatoes to butter mixture. Add spice and salt to taste. Mash with potato masher to preferred consistency. Stir in raisins. Let sit 2 minutes until raising plump. Serve.