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60+ Minutes |
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Cooked by: Chef / Last Modified: 6/13/2008 / Base: Vegetables / Number of Servings: 6 |
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Directions: 1. 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 crŠme fraŒche 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.
| Ingredients:
2 Pound(s) Sweet potatoes,
1 Pound(s) Carrots
2 1/2 Cup(s) Water
1 Tablespoon(s) Sugar
12 Tablespoon(s) Butter
1/2 Cup(s) Creme Fraiche
1/2 Teaspoon(s) Nutmeg; freshly ground |
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