Step 1

Preheat the oven to 350 degrees. Coat a 1 1/2- to 2-quart casserole dish with nonstick cooking spray; set aside. Add water to a large saucepot until it’s 2/3 full. Add the sweet potato to the pot and bring to boiling over medium heat. Cook the sweet potato for 20 minutes. Add the carrots to the pot and continue to cook for 15 to 20 minutes

Step 2

until vegetables are tender. Drain

Step 3

reserving 1/4 cup of the cooking water

Step 4

and add the vegetables to a bowl.

Step 5

Mash the sweet potato and carrots and the 1/4 cup reserved cooking water with a potato masher. Add 2 Tbsp. of the buttery spread

Step 6

the brown sugar

Step 7

cinnamon

Step 8

cloves

Step 9

and nutmeg

Step 10

and mix well. Add the mixture to the prepared casserole dish. Top with the pecans and the remaining melted buttery spread.

Step 11

Bake the casserole

Step 12

covered

Step 13

for 15 minutes. Uncover and bake 10 minutes more

Step 14

until the top is lightly browned.