Sweet Potato Carrot Puree

author: gretchenlewis

created: 2013-11-25 17:56:22

servings: 6



2 pounds sweets 1 pound carrots 2 1/2 c water 1T Sugar 6T butter, softened salt and pepper to taste 1/2 c creme fraiche 1/2 t gr nutmeg cayenne pepper 1) 375 oven bake potatoes for about 1 hour 2) cut carrots to 1 inch length, put in saucepan and add water, sugar and 2T butter, salt and pepper to taste. over medium heat, bring to boil and cook uncovered until water has evaporated and carrots begin to sizzle in the butter, about 30 minutes 3) Scrape flesh from sweets and combine with carrots in bowl of food processor. Add remaining butter and creme fraiche 4) add nutmeg and cayenne Reheat at 350 for 25 minutes