Sweet Potato & Carrot Puree |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 14 |
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This tastes a lot like sweet potato casserole. I think it is great, but some of my family prefers the recipes with just sweet potatoes. I'd love to hear what you think. This can be prepared a day in advance. To reheat, put puree in a pot and heat on low, stirring occasionally. Ingredients:
4 lbs sweet potatoes, peeled & cut into 2-inch pieces |
2 lbs carrots, peeled & cut into 1-inch pieces |
2 tablespoons light brown sugar |
8 tablespoons butter |
1 cup sour cream or 1 cup cream |
1/4 teaspoon ground cloves |
salt and pepper |
cinnamon (optional) |
Directions:
1. Cook potatoes and carrots in a large pot of boiling salted water until very tender, about 25 minutes. Drain and return to pot.
2. Add sugar and 2 tbsp butter.
3. Cook until almost all liquid evaporates, stirring occasionally, for about 5 minutes.
4. Mix in remaining butter, sour cream and cloves.
5. Working in batches, puree mixture in food processor.
6. Season with salt & pepper.
7. Sprinkle top with cinnamon if desired.
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