1994 Carrot-Sweet Potato Puree |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Update: Substituted canned sweet potatoes for fresh sweet potatoes; included sour cream and grated lemon rind instead of yogurt. Ingredients:
5 carrots, sliced |
3/4 cup water |
1/4 cup butter or margarine |
1 (29-ounce) can sweet potatoes, drained |
1 (16-ounce) can sweet potatoes, drained |
1 (8-ounce) container sour cream |
1 tablespoon sugar |
1 teaspoon grated lemon rind |
1/2 teaspoon ground nutmeg |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
1/8 teaspoon ground red pepper |
Directions:
1. Microwave carrot and 3/4 cup water in a glass bowl at HIGH 10 to 12 minutes or until tender. Drain.
2. Process carrot and butter in a food processor until mixture is smooth, stopping to scrape down sides. Transfer to a large bowl.
3. Process sweet potatoes until smooth, stopping to scrape down sides. Add to carrot mixture.
4. Stir together sweet potato mixture, sour cream, and remaining ingredients. Spoon into a 1 1/2-quart glass dish. Cover and chill up to 2 days, if desired; let stand at room temperature 30 minutes. Microwave at HIGH 4 to 5 minutes or until thoroughly heated.
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