1994 Carrot-Sweet Potato Purée

Update: Substituted canned sweet potatoes for fresh sweet potatoes; included sour cream and grated lemon rind instead of yogurt.


4 servings

Recipe from

Southern Living


5 carrots, sliced
3/4 cup water
1/4 cup butter or margarine
1 (29-ounce) can sweet potatoes, drained
1 (16-ounce) can sweet potatoes, drained
1 (8-ounce) container sour cream
1 tablespoon sugar
1 teaspoon grated lemon rind
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground red pepper


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 to carrot mixture.

Stir together sweet potato mixture, sour cream, and remaining ingredients. Spoon into a 1 1/2-quart glass dish. Cover and chill up to 2 days, if desired; let stand at room temperature 30 minutes. Microwave at HIGH 4 to 5 minutes or until thoroughly heated.