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."
 
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photo by ImPat photo by ImPat
photo by ImPat
photo by Parsley photo by Parsley
photo by karen photo by karen
photo by karen photo by karen
Ready In:
55mins
Ingredients:
8
Serves:
14
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ingredients

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directions

  • Cook potatoes and carrots in a large pot of boiling salted water until very tender, about 25 minutes. Drain and return to pot.
  • Add sugar and 2 tbsp butter.
  • Cook until almost all liquid evaporates, stirring occasionally, for about 5 minutes.
  • Mix in remaining butter, sour cream and cloves.
  • Working in batches, puree mixture in food processor.
  • Season with salt & pepper.
  • Sprinkle top with cinnamon if desired.

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Reviews

  1. *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!
     
  2. 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.
     
  3. Mysterygirl
    I made this to go with our lamb for Easter dinner. I really liked it. I particularly found the cloves a nice touch.
     
  4. 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!
     
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