Sweet Potato & Carrot Puree

READY IN: 55mins
Recipe by karen

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.

Top Review by *Parsley*

This is fantastic for so many reasons! The best reason is that it's not sweet! You can actually appreciate the natural sweetness of the veggies. I used my potato masher and I got a nice fluffy creamy texture. This is the kind of side dish that could go with pretty much anything. I used low fat sour cream, otherwise made this as written. If you love sweet potatoes like I do, this is major comfort food. Thanx for posting this; it's a real keeper!

Ingredients Nutrition


  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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