1994 Carrot-Sweet Potato Purée

Ingredients

  • 1 (8-ounce) container sour cream
  • 5 carrots, sliced
  • ¼ teaspoon ground black pepper
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 (29-ounce) can sweet potatoes, drained
  • 1/8 teaspoon ground red pepper
  • + 5 more ingredients
    • 1 teaspoon grated lemon rind
    • ¾ cup water
    • ¼ cup butter or margarine
    • 1 tablespoon sugar
    • 1 (16-ounce) can sweet potatoes, drained

Microwave carrot and 3/4 cup water in a glass bowl at HIGH 10 to 12 minutes or until tender. Drain.Process carrot and butter in a food processor until mixture is smooth, stopping to scrape down sides. Transfer to a large bowl.Process sweet potatoes until smooth, stopping to scrape down sides. Add...

View full recipe at My Recipes

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