Sweet Potato and Carrot Purée
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This purée is so good! we love using this recipe to vary the garnishes in our weekly recipes. We cook the sweet potato and carrot separately because they have different cooking times, and adding a little maple syrup brings out the natural sweetness of the sweet potatoes, but it is optional.
Helga
Sweet Potato and Carrot Purée
Makes 4-6 servings
Ingredients:
2 Lb. sweet potatoes (about 4 large), peeled and cut into even sized pieces
1 Lb. carrots, peeled and cut into 2-inch pieces
2 tbsp sugar
4 Tbsp unsalted butter, softened
1 tbsp maple syrup
1/2 cup cooking cream or milk, heated
1/2 tsp ground nutmeg
1/2 tsp or generous pinch cayenne pepper
salt and pepper to taste
fresh parsley, as garnish
Directions:
- In a medium pot, set the sweet potatoes and cover them with water. Bring them to a boil and cook until fork tender, about 15 to 20 minutes.
- In another pot, place the carrots and cover them with water. Add the sugar and bring to a boil and cook until fork tender and almost all the water has evaporated. About 20 minutes.
- Once cooked, drain the sweet potatoes and carrots from their liquid and place in a food processor. Add the butter, heated cooking cream or milk and spices. Process until very smooth.
- Add salt and pepper to taste. Serve with chopped fresh parsley as garnish.
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This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)
