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.
Serving size: Complete recipe
Calories 3316 Calories from Fat 1470
% Daily Value*
Total Fat 167 g256.9%
Saturated Fat 93.6 g468.1%
Trans Fat 0 g
Cholesterol 387 mg129%
Sodium 1719.3 mg71.6%
Total Carbohydrates 432 g144%
Dietary Fiber 68 g272%
Sugars 113.2 g
Protein 38 g76%
Vitamin A 6755.7% Vitamin C 118%
Calcium 74.7% Iron 71.4%
*Based on a 2000 Calorie diet