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Sweet Potato & Ginger Beer Casserole

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  • 4 large carrots (peeled and sliced thickly)
  • 1 kg sweet potato (peeled and cut into thick wedges)
  • 3 tbsp olive oil
  • ½ cup dried apricots chopped
  • ½ cup soft brown sugar
  • ½ cup Bundaberg Ginger Beer
  • ¼ cup sultanas
  • ¼ cup cranberry juice
  • juice of ½ lime
  • 5 cloves
  • 1 cinnamon stick
  • 1 tsp cumin seeds
  • Sea salt and fresh ground black pepper
  • Chopped mint and coriander for garnish
Serves 4-6 Serves 4-6

Let's Cook!

  • Combine

    Step 1

    Preheat oven to 200 C. In a large baking tray, combine carrots, sweet potato oil, apricots, sugar, sultanas, cloves, cinnamon, cumin seeds and season with salt and pepper. In a bowl, combine all the juices and pour over carrots and potato mixture.

  • Combine

    Step 2

    Cover tray with foil and bake place in oven for 1 hour. Remove foil, stir and continue roasting uncovered for another 10-15 minutes or until liquid is slightly reduced and vegetables start to caramelise.