Sweet Potato & Carrot Puree

Submitted 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."

 

• Ready In: 55mins
• Ingredients: 8
• Serves: 14

ingredients

• 1814.36 g sweet potatoes, peeled & cut into 2-inch pieces
• 907.18 g carrots, peeled & cut into 1-inch pieces
• 29.58 ml light brown sugar
• 118.32 ml butter
• 236.59 ml sour cream or 236.59 ml cream
• 1.23 ml 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.

Reviews

[*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!

 

[I'mPat]

A lovely soft side dish. I did just use a masher to blend it all together (a lot easier to clean up than a food processor) and we had a lovely soft and fluffy mash/puree which we enjoyed with our lamb and steamed asparagus on the side. Thank you Karen67 made for Went to Market.

 

[Mysterygirl]

I made this to go with our lamb for Easter dinner. I really liked it. I particularly found the cloves a nice touch.

 

[Domestic Princess]

I made this tonight, and it tastes soooooooo good. With the goodness of vegetables and the lack of milk makes it even more low-fat. And I also used extra spoonfuls of light sour cream and it still tasted good. The bright color is a bonus! LOVE IT!