- 6
Ingredients
- 4 large sweet potatoes (2 lbs)
- 1 lb carrots
- 2 1/2 cups water
- 1 tbsp sugar
- 1 1/2 sticks sweet butter,softened
- salt and pepper
- 1/2 cup Creme Fraiche
- 1/2 tsp freshly ground nutmeg
- dash of cayenne
Preparation
Step 1
1. scrub potatoes and cut a small, deep slit in the top of each. Set on the center rack of a preheated 375 degree oven and bake for about 1 hour, or until potatoes are tender when pierced with a fork.
2. Peel and trim carrots andcut them into 1-inch lengths. Put them in a saucepan and add water,sugar, 2tbsp 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 the liquid has evaporated.
3. Scrape out the flesh of potatoes and combinewith carrots in the bowl of food processor fitted with steel blade.
Add remainingbutter and creme fraich and process until very smooth.
4. Add nutmeg, and season to taste with salt and pepper. Add cayenne and process briefly to blend.
5. To reheat, transfer to an ovenproof serving dish and cover with foil. Heat for about 25 minutes until steaming hot.