Carrot & Sweet Potato Puree

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

• Ready In: 1 hr 5 mins
• Serves: 4-6

Ingredients

• 4  carrots, well washed, chopped
• 3  large sweet potatoes, chopped
• 8  ounces sour cream (or creme fraiche)
• 6  tablespoons butter
•  salt & pepper

Directions

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.