Sweet Potato And Carrot Puree
|Sweet potatoes||4 Pound (2 Pounds, Of Moist Variety)|
|Water||2 1⁄2 Cup (40 tbs)|
|Granulated sugar||1 Tablespoon|
|Butter||12 Tablespoon, softened (1.5 Stick)|
|Ground black pepper||To Taste|
|Creme fraiche||1⁄2 Cup (8 tbs)|
|Grated nutmeg||1⁄2 Teaspoon|
|Cayenne pepper||1 Dash|
Scrub potatoes and cut a small, deep slit in the top of each.
Set on the center rack of a preheated 375Â°F.oven and bake for about 1 hour, or until potatoes are tender when pierced with a fork.
Meanwhile, peel and trim the carrots and cut them into 1-inch lengths.
Put them in a saucepan and add the water, sugar, 2 tablespoons of the butter, and salt and pepper to taste.
Set 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 a little additional water and cook until carrots are done and all liquid has evaporated.
Scrape out the flesh of sweet potatoes and combine with carrots in the bowl of a food processor fitted with a steel blade.
Add remaining butter and creme fraiche and process until very smooth.
Add nutmeg, and season to taste with salt and pepper.
Add cayenne, if desired, and process briefly to blend.
To reheat, transfer to an ovenproof serving dish and cover with foil.
Heat in a preheated 350Â°F.oven for about 25 minutes, or until steaming hot.