Sweet Potato & Carrot Puree

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: 55 mins
• Serves: 14

Ingredients

• 4  lbs sweet potatoes, peeled & cut into 2-inch pieces
• 2  lbs carrots, peeled & cut into 1-inch pieces
• 2  tablespoons light brown sugar
• 8  tablespoons butter
• 1  cup sour cream or 1  cup  cream
• 1⁄4 teaspoon 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.