1994 Carrot-Sweet Potato Purée

Name: 1994 Carrot-Sweet Potato Purée
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters butter or margarine; 5 carrots, sliced; 1 teaspoons ground nutmeg; 0 teaspoons ground red pepper; 0 teaspoons ground black pepper; 1 teaspoon grated lemon rind; 0 teaspoons salt; 227 grams sour cream; 1 Tbsp sugar; 454 grams sweet potatoes, drained; 822 grams sweet potatoes, drained; 177 milliliters water

1994 Carrot-Sweet Potato Purée is a gluten free and vegetarian recipe with 4 servings. This recipe covers 22% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 7g of protein, 23g of fat, and a total of 530 calories. From preparation to the plate, this recipe takes around 45 minutes. If you have sweet potatoes, carrots, sweet potatoes, and a few other ingredients on hand, you can make it. It works well as a side dish.

Instructions

Microwave carrot and 3/4 cup water in a glass bowl at HIGH 10 to 12 minutes or until tender.

Ingredients you will need

Carrot

Water

Equipment you will use

Microwave

Bowl

Drain.

Process carrot and butter in a food processor until mixture is smooth, stopping to scrape down sides.

Ingredients you will need

Butter

Carrot

Equipment you will use

Food Processor

Transfer to a large bowl.

Equipment you will use

Bowl

Process sweet potatoes until smooth, stopping to scrape down sides.

Ingredients you will need

Sweet Potato

Add to carrot mixture.

Ingredients you will need

Carrot

Stir together sweet potato mixture, sour cream, and remaining ingredients. Spoon into a 1 1/2-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.

Ingredients you will need

Sweet Potato

Sour Cream