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Carrot-Sweet Potato Puree

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Ingredients

Makes 4 servings / Prep: 20 min., Cook: 17 min.

  • 5 carrots sliced
  • ¾ cup water
  • ¼ cup butter or margarine
  • 1 29-ounce can sweet potatoes, drained
  • 1 16-ounce can sweet potatoes, drained
  • 1 8-ounce container sour cream
  • 1 tablespoon sugar
  • 1 teaspoon grated lemon rind
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon ground red pepper

Instructions

  • Microwave carrots and ¾ cup water in a glass bowl at HIGH 10 to 12 minutes or until tender.
  • Drain.
  • Process carrots and butter in a food processor until mixture is smooth, stopping to scrape down sides.
  • Transfer to a large bowl.
  • Process sweet potatoes until smooth, stopping to scrape down sides.
  • Add to carrot mixture.
  • Stir together sweet potato mixture, sour cream, and remaining ingredients.
  • Spoon into a 1½-quart glass dish.
  • (Cover and chill up to 2 days, if desired; let stand at room temperature 30 minutes.
  • ) Microwave at HIGH 4 to 5 minutes or until thoroughly heated.
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Course; Side Dish / Vegetables
Diets; Vegetarian