Mashed Sweet Potatoes & Carrots
Recipe: #31064
December 12, 2018
Categories: Side Dishes, Carrot, Sweet Potato/Yam, Halloween, Thanksgiving, Gluten-Free, High Fiber, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"This tastes a lot like mashed sweet potatoes. I think it is great. This can be prepared a day in advance. To reheat, put mash in a pot and heat on low, stirring occasionally."
Original is 14 servings
Ingredients
Nutritional
- Serving Size: 1 (220.8 g)
- Calories 196.7
- Total Fat - 9.2 g
- Saturated Fat - 5.7 g
- Cholesterol - 23.2 mg
- Sodium - 127.2 mg
- Total Carbohydrate - 25.3 g
- Dietary Fiber - 5.1 g
- Sugars - 4.9 g
- Protein - 5.2 g
- Calcium - 85.6 mg
- Iron - 4.4 mg
- Vitamin C - 18.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cook potatoes and carrots in a large pot of boiling salted water until very tender, about 25 minutes. Drain and return to pot.
Step 2
Add sugar and 2 tbsp butter.
Step 3
Cook until almost all liquid evaporates, stirring occasionally, for about 5 minutes.
Step 4
Mix in remaining butter, sour cream and cloves.
Step 5
Working in batches, puree mixture in food processor. Or use a potato masher to mash by hand.
Step 6
Season with salt & pepper.
Step 7
Sprinkle top with cinnamon if desired.
Tips
- Potato masher (if not using a food processor)
- Large pot
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