The potatoes will need to bake longer than the carrots in the first part of this recipe. Start them first – you can put them in the Sun Oven when you set it out to preheat – or leave them in longer. Either way works fine.

Sun Oven Carrot and Potato Bake


4 tablespoons butter, room temperature, divided

2 1/2 pounds russet potatoes, scrubbed

1 pound carrots, peeled and cut into 1-inch pieces

3/4 cup sour cream

1/2 cup milk, warmed

1/2 cup freshly grated Parmesan cheese

Salt and pepper to taste


Set Sun Oven out to preheat

Put the carrots in a shallow pot with 1/4 cup water, dot with 2 tablespoons of the butter, cover and place in the Sun Oven.

Arrange the potatoes alongside and on top of the pot. Cook until potatoes and carrots are tender, 1 to 1 1/2 half hours for the carrots and 2 to 3 hours for the potatoes.

Leave Sun Oven out.

Press the carrots and cooking liquid through a potato ricer into a large bowl. Cut the potatoes in half and scoop out the flesh. Rice the potatoes into the bowl with the carrots. Using an electric mixer, beat in the remaining 2 tablespoons butter, then the sour cream, warm milk, and Parmesan cheese. Season to taste with salt and pepper.

Spread the carrot and potato mixture into a buttered baking dish, swirling to create peaks. (Can be made one day ahead up to this point. Cover and refrigerate)

Cover the baking dish with tin foil and a dark towel or a lid. Bake in the Sun Oven until heated through, 35 to 40 minutes (longer if chilled)

Makes 8 servings.

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