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Sweet Potato and Carrot Puree


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Sweet Potato and Carrot PureeTasty puree made with sweet potatoes and carrots. It is usually served with “Traditional roast turkey with American stuffing

Ingredients:  8 to 10 servings

1kg sweet potatoes

300g carrots

2 cups water

1 tablespoon sugar

10 tablespoons butter

½ cup whipping cream

½ teaspoon grated nutmeg

A pinch hot paprika

Salt, ground white pepper

  1. Pierce potatoes in several places with skewers and bake in 190C° oven for 1 hour or until tender.
  2. Peel carrots and place in pot with two cups water, sugar, a tablespoon butter, salt and white pepper and cook uncovered until water evaporates and carrots are tender.
  3. Peel sweet potato and place while hot, with carrots, cream and remaining butter in food processor. Mix until smooth, arrange in serving dish and serve hot (this recipe may be prepared a day ahead up to this point. It can be reheated in bain-marie over medium heat).

 Another serving method:

Place half the quantity of puree in dish and spoon remaining puree in piping bag to garnish top of dish. Serving dish may be heated after decoration in a moderately hot oven for a quarter of an hour.

© 2005 Cooking Courses Marlene Matar