November 7, 2012

RECIPE: Mashed Sweet Potatoes and Carrots

I’m so excited it’s “that time of year.” There are so many wonderful traditions and dishes that we only make for Thanksgiving and Christmas. Mashed Sweet Potatoes and Carrots is one of those recipes. We typically spend Thanksgiving with my in-laws and I have added this tasty side dish to our feast. It has become a favorite with the Wells; maybe it will become a favorite with you and yours too.

Mashed Sweet Potatoes and Carrots
(adapted from Silver Palate Cookbook)
4 large sweet potatoes (2 lbs.)
1 lb baby carrots
2 1/2 cups water
1 TBS sugar
3/4 cup butter
salt/pepper to taste
1/2 c sour cream
1/2 tsp nutmeg
pinch cayenne pepper

Preheat oven to 370 degrees
Clean potatoes, cut a deep, long slit in the top of each potato
Bake 1 hour until tender

Put carrots in a saucepan with the water, sugar, and 2 TBS of butter, salt/pepper, on medium heat, boil and cook uncovered until water has evaporated and carrots sizzle in butter, about 30 minutes.

Scrape out flesh of sweet potatoes into saucepan with carrots. Add remaining butter and sour cream. Mash until almost smooth.

Add nutmeg, salt, pepper, cayenne pepper, to taste and blend/mash until incorporated.

May be made ahead. To heat/reheat, place in covered casserole dish in preheated 350 degree oven for 25 minutes or until steaming hot.

ENJOY!