Carrot & Sweet Potato Puree Recipe

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Carrot & Sweet Potato Puree
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Ingredients:

Directions:

  1. Preheat oven to 350 degrees.
  2. Roast peeled sweet potato for approximately 1 hour.
  3. Boil carrots for about 15 minutes.
  4. Puree veggies with sour cream (in batches).
  5. Add butter, salt and pepper at the end, while heating up in a pot over medium heat.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 226.55 Kcal (949 kJ)
Calories from fat 140.94 Kcal
% Daily Value*
Total Fat 15.66g 24%
Cholesterol 43.76mg 15%
Sodium 92.21mg 4%
Potassium 432.73mg 9%
Total Carbs 19.71g 7%
Sugars 4.63g 19%
Dietary Fiber 3.17g 13%
Protein 3.36g 7%
Vitamin C 4.1mg 7%
Vitamin A 1.2mg 40%
Iron 0.7mg 4%
Calcium 89.6mg 9%
Amount Per 100 g
Calories 143.69 Kcal (602 kJ)
Calories from fat 89.39 Kcal
% Daily Value*
Total Fat 9.93g 24%
Cholesterol 27.75mg 15%
Sodium 58.48mg 4%
Potassium 274.46mg 9%
Total Carbs 12.5g 7%
Sugars 2.94g 19%
Dietary Fiber 2.01g 13%
Protein 2.13g 7%
Vitamin C 2.6mg 7%
Vitamin A 0.8mg 40%
Iron 0.4mg 4%
Calcium 56.8mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.2
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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