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Sweet potato and carrot puree

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Makes: 6 servings adjust



  • 2 pounds Sweet Potato, Scrubbed

Step 1

Scrub the potatoes and cut a small, deep slit in the top of each. Set center rack into an oven preheated to 375. Bake for an hour, or until potatoes are tender when pierced with a fork.


  • 1 pound Carrot, peeled, cut into 1
  • 2 12 cups Water
  • 1 tablespoon Sugar
  • 2 tablespoons Butter
  • 1 pinch Kosher Salt, and pepper

Step 2

Peel and trim the carrots and cut them into 1 inch lengths. Put them in a saucepan and add the water, sugar, 2 tbsp's of butter, and salt and pepper. Over medium heat, bring to a boil and cook uncovered until water has evaporated and carrots begin to sizzle in the butter- about 30 minutes. The carrots should be tender. (If not, add water and repeat until carrots are tender)


  • 10 tablespoons Butter
  • 1 Creme Fraiche, (1/4 cup sour cream, 1/4 cup heavy cream)
  • 1 teaspoon Ground Nutmeg
  • 1 dash Cayenne Pepper

Step 3

Ditch the skins of the sweet potato. Put he potatoes and the cooked carrots into a food processor. Add remaining butter and creme fraiche. and process until smooth. Add nutmeg and cayenne.
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