Carrot & Sweet Potato Puree

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READY IN: 1hr 5mins
Recipe by Karen in MA

from the Huffington Post's recipe contest, edited by Nora Ephron "What You're Cooking This Year that You Didn't Cook Last Year"

Ingredients Nutrition


  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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