Sweet Potato and Carrot Puree

Course : Vegetables
Serves: 6
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4 large sweet potatoes -- about 2 pounds
1 pound carrots
2 1/2 cups water
1 tablespoon granulated sugar
12 tablespoons sweet butter (1 1/2 sticks) -- softened
1 teaspoon salt and black pepper to taste
1/2 cup creme fraiche
1/2 teaspoon fresh grated nutmeg
1 dash cayenne pepper
1 cup heavy cream
1 cup sour cream

Preparation / Directions:

Scrub potatoes and cut a small deep slit in the top of each. Set on the center rack of a preheated 375 oven and bake for about 1 hour or until potatoes are tender when pierced with a fork. Peel and t rim carrots and cut into 1 inch lengths. Put in a saucepan and add the water, sugar,2 tablespoons of the butter and salt and pepper to taste. Set over medium heat, bring to a boil and cook uncovered until water has evaporated and carrots begin to sizzle in the butter about 30 minutes. The carrots should be tender. If not add a little additional water and cook until carrots are done and all the liquid has evaporated Scrape out the flesh of the sweet potatoes and combine with carrots in the bowl of a food processor fitted with a steel blade. Add remaining butter and creme fraiche and process until very smooth. Add nutmeg and season to taste with salt and pepper. Add cayenne, if desired, and process briefly to blend. To reheat, transfer to an ovenproof serving dish and cover with foil. Heat in a preheated 350 oven for about 25 minutes or until steaming hot. CREME FRAICHE Whisk heavy cream and sour cream together in a bowl. Cover loosely with plastic wrap and let stand in the kitchen or other warm spot overnight or until thickened. In cold weather this may take as long as 24 hours. Cover and refrigerate for at least 4 hour, after which the creme fraiche will be quite thick, the tart flavor will continue to develop as the creme fraiche sit in the refrigerator

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  (5 3/4 Stars!)
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