Sweet Potato and Carrot Puree
Amy
ingredients
- 4 large sweet potatoes (about 2 pounds)
- 1 pound carrots
- 1 1/2 cups water
- 1 tablespoon granulated sugar
- 4 tablespoons unsalted butter
- 1/3 cup sour cream
- 1/2 teaspoon nutmeg
- salt and black pepper, to taste
directions
- 1
Scrub sweet potatoes and cut a small, deep slit in the top of each. Set on the center rack of a preheated 375°F oven and bake for about 1 hour, or until potatoes are tender.
- 2
Meanwhile, peel and trim carrots, cut them into 1-inch lengths and put in pan with water, sugar and 2 tablespoons of the butter. Bring to a boil over medium heat and cook, uncovered, until water has evaporated and carrots begin to sizzle in the butter (about 30 minutes). If carrots are not tender, add a little water and cook until carrots are tender and liquid has evaporated.
- 3
Scrape out flesh of sweet potatoes and combine with carrots in the bowl of food processor. Puree with remaining butter and sour cream, and process until very smooth. Add nutmeg and season to taste with salt and pepper.
Source: Lynn
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