The Table.
The Bird.
The Gravy.
Mashed Potatoes. (Ahh, the benefits of an immersion blender!)
The desserts!!
Did I mention I was five pounds heavier the next day?
However, this year, we were asked to bring a side dish and we brought an easy, sweet, Fall side dish–sweet potato and carrot puree. The only health benefit in this after the many additions to the carrots and sweet potatoes is really the vitamin A. It’s a true indulgence. Little Mommies and I made it two ways, one slightly lower fat than the other.
I love the color of this when it’s done. The vibrant orange makes you think it’s almost healthy. Almost.
Ingredients:
The puree may be made using the low fat ingredients listed in italics.
- 1 pound carrots, peeled and cut into 1-inch pieces
- 2 ½ cups water
- 4 tablespoons butter or light butter
- Salt and pepper to taste
- 1 can (2 pounds, 8 ounces) canned yams in syrup, drained
- ½ cup sour cream or reduced fat sour cream
- ¼ cup heavy cream or fat free half and half
- ¼ teaspoon nutmeg or to taste
- ¼ teaspoon cinnamon or to taste
This is when you are finally at the age to put your parents to work. It’s AWESOME.
In medium saucepan combine carrots, water, butter and salt and pepper to taste.
It smells amazing once the water boils down. I don’t understand how people ever lived without butter. I would live IN butter.
Over medium heat, bring to a boil. Cook, uncovered, until water has evaporated and carrots sizzle in butter, about 30 minutes.
In food processor, (or in large bowl with potato masher) combine carrots and remaining ingredients. Process or mash until very smooth. Add additional nutmeg, cinnamon, salt or pepper to taste. Transfer puree to casserole dish (Puree may be made to this point up to one day ahead. Cover and refrigerate.) and bake, covered, in a 350 degree oven for 25 minutes until hot. Puree may also be reheated in microwave. If desired, sprinkle with cinnamon before serving.
Makes 8 servings
