Bring a large saucepan of water to a boil, and lower heat to medium. Add the sweet potatoes in their skins, and cook for 20 minutes. Adding the carrots after 10 minutes.
Strain, and set aside until cool enough to handle. Peel sweet potatoes, and cut into 1-inch chunks.
Place the potatoes in a large bowl along with carrots and remaining ingredients. Mix well, and transfer to a 2-quart baking dish. Cover with foil, and bake for 30 minutes, basting with pan juices after 15 minutes.