Sweet Potato & Carrot Casserole with Chai Pie Wallah

There is a long and comforting history behind root-vegetable casseroles. Long before canned marshmallows and Thanksgiving ovens, sweet carrots and tubers were simmered, mashed, and enriched with eggs, spices, and dairy across countless medieval kitchens. Recipes from the Eastern Mediterranean to Renaissance Europe often blended vegetable purees with warm spices and honey, creating dishes that walked the line between savory and sweet.

This modern recipe follows in that tradition but speaks in the warm voice of Oak City Spice Blends. Chai Pie Wallah brings aromatic depth—cinnamon, cardamom, ginger, nutmeg, and clove—evoking both ancient spice routes and the cozy Americana of autumn baking.

Why Sweet Potato and Carrot Work So Well Together

Carrots bring a clean, earthy sweetness while sweet potatoes provide richness and body. Together, they create a naturally velvety puree that pairs beautifully with warm spices. Cooling them overnight allows the starches to settle, giving a smoother texture and preventing gumminess in the final dish.

The Role of Chai Pie Wallah

Chai Pie Wallah is the heart of this casserole. Blended with sweet potatoes, carrots, vanilla sugar, and eggs, the spice mix creates a balanced profile—warm, fragrant, and deeply comforting. Its sweetness is natural, not overwhelming, and the granola topping toasted with butter and an extra teaspoon of Chai Pie Wallah creates a crisp counterpoint to the silky base.

Serving Suggestions

This casserole walks the beautiful boundary between sweet and savory. It pairs well with roasted poultry, glazed ham, sautéed greens, or stands alone as a dessert with a dollop of lightly sweetened whipped cream. It also makes an excellent brunch dish.

Recipe

Sweet Potato & Carrot Chai Pie Wallah Casserole

Featuring Oak City Spice Blends: Chai Pie Wallah

Serves: 8

Prep Time: 20 minutes (plus overnight cooling)

Cook Time: 30 minutes

Total Time: 50 minutes (excluding overnight)

Ingredients

• 2 large sweet potatoes

• 4 medium carrots

• 3 eggs

• 1 teaspoon vanilla extract

• 1⁄3 cup vanilla sugar (or granulated sugar)

• 1⁄3 cup milk (as needed for consistency)

• 1 tablespoon Chai Pie Wallah seasoning

• 1 tablespoon melted butter

• 1 cup granola

• 1 teaspoon Chai Pie Wallah (for topping)

Instructions

1. Boil the sweet potatoes and carrots in a large pot of water until fork-tender. Drain and let cool completely, ideally overnight; this helps the vegetables firm up and improves the final texture.

2. The next day (optional), remove the skins from the sweet potatoes. Add the sweet potatoes and carrots to a food processor and blend until smooth.

3. Add the eggs, vanilla, vanilla sugar, milk, and 1 tablespoon of Chai Pie Wallah. Blend again until creamy and uniform.

4. Pour the mixture into a lightly greased deep pie dish.

5. Bake at 350°F for 15 minutes.

6. Meanwhile, combine the granola, melted butter, and 1 teaspoon Chai Pie Wallah in a small skillet over medium heat for 2–3 minutes until lightly fragrant.

7. Remove the casserole from the oven, scatter the granola mixture evenly on top, and return to the oven for another 15 minutes.

8. Cool slightly before serving. Serve warm as a side dish or a dessert.

Notes Overnight cooling is optional but recommended for a smoother, silkier blend. The granola topping adds crunch and contrast to the velvety base.

Closing Thought

This recipe blends medieval warmth with modern ease, creating a dish that carries memory, place, and spice in every bite. It is simple, comforting, and deeply rooted in the culinary traditions that Oak City Spice Blends celebrates.