Sweet Potato and Carrot Puree

A puree like this has been a feature of our Christmas dinners for years. The kids call it "orange goop", but they eat it up. You can make this well ahead of time and reheat before serving.



4 large sweet potatoes (yams)
Cook the sweet potatoes until tender, using whichever method you prefer.
You can bake them in a 375°F oven for an hour; or in a microwave for 7 minutes each, letting them rest on the counter under a bowl after removing from the microwave. In either case, be sure to pierce their skins before putting them in the oven.
1 lb. carrots
1 Tbsp sugar
2 Tbsp butter
Peel, trim and cut the carrots into one-inch lengths. Put them in a saucepan with enough water to just cover.
Stir in the sugar, butter and salt to taste. Bring to a boil then lower the heat to simmer. Cover the pan and cook until the water has evaporated and the carrots begin to sizzle in the butter (about 20-30 minutes). Remove from the heat.
1/2 cup creme fraiche
4 Tbsp butter
1/2 tsp grated nutmeg
dash of cayenne pepper
- OR -
you can substitute low-fat creme fraiche
and omit the butter)
Scrape out the flesh of the sweet potatoes and combine with the carrots in the bowl of a food processor fitted with a steel blade. Add the butter and creme fraiche. Process until very smooth. Add the spices and process briefly to blend.

To reheat, transfer to an ovenproof serving dish. Cover with foil and put in a pre-heated 375°F oven for about 20 minutes or until steaming hot.
Serves 6 source: my old newspaper clipping credits The Silver Palate Cookbook