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Sweet Potato Carrot Puree Recipe

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This recipe for Sweet Potato Carrot Puree, by , is from The Gross Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Gross
Added: Tuesday, February 8, 2011

Category:
Category:

Ingredients:  
Ingredients:  
4 large sweet potatoes (2 lbs), 1 lb carrots, 2 1/2 cups water, 1 tbsp granulated sugar, 12 tbsp (1 1/2 sticks)sweet butter softened), salt and ground pepper, 1/2 tsp ground nutmeg, 1/2 cup creme fraiche, dash of cayenne pepper.

Directions:
Directions:
Scrub potatoes and put a deep slit in top. Bake 1 hr in a preheated 375 oven until tender. Meanwhile, peel carrots and slice in 1" lengths. Put in pot, add water, sugar, 2tbsp butter, salt and pepper. Bring to a boil, med heat until liquid evaporates, about 30 minutes.until tender. Scrape out sweet potatoes and combine with carrots in a food processor. add remaining butter and creme fraiche and process until smooth. Add nutmeg, salt and pepper, cayenne and process to blend. Transfer to an oven proof serving dish and cover with foil. Heat in a preheated 350 oven for 25 minutes.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 1/2 hrs
Personal Notes:
Personal Notes:
A good side dish for Thanksgiving.

 

 

 

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