1994 Carrot-Sweet Potato Purée
Update: Substituted canned sweet potatoes for fresh sweet potatoes; included sour cream and grated lemon rind instead of yogurt.
How to Make It
Step 1
Microwave carrot and 3/4 cup water in a glass bowl at HIGH 10 to 12 minutes or until tender. Drain.
Step 2
Process carrot and butter in a food processor until mixture is smooth, stopping to scrape down sides. Transfer to a large bowl.
Step 3
Process sweet potatoes until smooth, stopping to scrape down sides. Add to carrot mixture.
Step 4
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.
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