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CATEGORY CUISINE TAG YIELD
Vegetables Vegetables 6 Servings

INGREDIENTS

2 lb Sweet potatoes
1 lb Carrots
2 1/2 c water
1 T Sugar
12 T Butter
salt and pepper
1/2 c Crme frache
1/2 t Nutmeg, freshly ground
ds Cayenne pepper, optional

INSTRUCTIONS

Scrub potatoes and cut a small, deep slit in the top of each. Set on
the center rack of a a preheated 375øF. oven and bake for about 1
hour, or until potatoes are tender when pierced with a fork. 2.
Meanwhile, peel and trim carrots and cut them into 1-inch lengths.  Put
them in a saucepan and add the water, sugar, 2 tbs. 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
loquid has evaporated. 3. 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  the crme frache and process
until very smooth. 4. Add nutmeg, and  season to taste with salt and
pepper. Add cayenne, if desired, and  process briefly to blend. 5. To
reheat, transfer to an ovenproof  serving dish and cover with foil.
Heat in a preheated 350øF. oven  for about 25 minutes, or until
steaming hot. =The Silver Palate  Cookbook=  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 347
Calories From Fat: 208
Total Fat: 23.7g
Cholesterol: 62.6mg
Sodium: 79.5mg
Potassium: 483.3mg
Carbohydrates: 32.5g
Fiber: 4.9g
Sugar: 11.8g
Protein: 2.9g


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